| Almond Chicken I ~ From Chinese Cookery, by Rose Cheng & Michele Morris: 1 lb skinned, boned chicken Marinade ( group 1 ) ¼ tsp salt 1/8 tsp pepper 1 tsp cornstarch 1 tbsp soy sauce 1 egg white ~~~~~ group 2 1 cup veg. oil 5 slices fresh ginger root 3 green onions, chopped in 1 inch lengths 1 green pepper, chopped in 1 inch pieces ½ cup diced whole bamboo shoots ~~~~~ Seasoning Sauce ( group 3 ) 1 tbsp rice vinegar or white vinegar 2 tbsp soy sauce 1 tbsp rice wine or dry sherry ½ tsp salt 1 tsp sugar ½ tsp cornstarch ~~~~~ 1/3 cup Crispy almonds (see below) 1. Dice chicken into 1 inch cubes. Combine marinade ( group 1 ) in a medium bowl; add chicken & mix well. Let stand 30 minutes. 2. Heat oil in a wok over high heat 30 seconds. Add chicken to oil. Stir-fry 30 seconds until very lightly browned. Remove chicken with a slotted spoon; drain well and set aside. 3. Remove oil from wok except 2 tablespoons. Reheat oil over medium heat 30 seconds. Add ( group 2 ) to oil. Stir-fry 1 or 2 minutes until vegetables are crisp-tender. 4. Combine ingredients ( group 3 )for seasoning sauce in a small bowl; mix well and add to wok. Bring to a boil. Add chicken to boiling sauce. Stir-fry until chicken is coated with sauce. Add Crispy Almonds; mix well and serve hot. Serves 4 Crispy Almonds 4 cups oil for deep-frying 1 cup almond halves Heat oil in a wok over medium heat to 350 degrees. Add nuts and stir 2-3 minutes until golden brown. Remove from hot oil and drain well on paper towels. Let stand 5 minutes before using. |
 | |  | |  |
