Almond chicken

Yield: 4 servings

Measure Ingredient
1½ cup Water
4 tablespoons Dry sherry, or rice wine
4 teaspoons Soy sauce
1 teaspoon Instant chicken bouillon
4 \N Whole chicken breasts
1 \N Egg white
½ teaspoon Salt
1 large Carrot
6 \N Green onions
3 \N Stalks celery
8 \N Fresh mushrooms, sliced
3 cups Vegetable oil
½ cup Blanched whole almonds
\N \N (about 3 ounces)
1 teaspoon Grated, fresh ginger root
½ \N Drained, sliced bamboo shoos

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.

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