Almond chicken

4 servings

Ingredients

QuantityIngredient
cupWater
4tablespoonsDry sherry, or rice wine
4teaspoonsSoy sauce
1teaspoonInstant chicken bouillon
4Whole chicken breasts
1Egg white
½teaspoonSalt
1largeCarrot
6Green onions
3Stalks celery
8Fresh mushrooms, sliced
3cupsVegetable oil
½cupBlanched whole almonds
(about 3 ounces)
1teaspoonGrated, fresh ginger root
½Drained, sliced bamboo shoos

Directions

1. Combine water, 2 tablespoons of the sherry, 1½ tablespoons of the cornstarch, the soy sauce and bouillon in small saucepan. Cook and stir over medium heat until mixture boils and thickens, about 5 minutes. Keep warm.

2. Remove skin and bones from chicken. Cut chicken into 1 inch pieces. Combine remaining 2 tablespoons sherry, 1 tablespoon cornstarch, egg white and salt. Mix in chicken pieces.

3. Pare carrot and dice. Cut onions into 1-inch pieces. Cut celery diagonally into ½-inch slices.

4. Heat oil in wok over high heat until it reaches 375 degrees F. Add chicken pieces, one at a time, to hot oil (cook only ⅓ of the pieces at a time). Cook until light brown, 3 to 5 minutes. Drain on absorbent paper. Repeat with remaining chicken.

5. Remove all but 2 tablespoons oil from wok. Stir-fry almonds in the oil until golden, about 2 minutes. Drain.

6. Add carrot and ginger to wok. Stir-fry 1 minute. Add all remaining vegetables. Stir-fry until crisp-tender, about 3 minutes.

Mix in chicken, almonds and sauce. Stir-fry until hot.

SOURCE: Chinese Cooking Class Cookbook by editors of Consumer Guide.