Chinese almond chicken

Yield: 4 Servings

Measure Ingredient
3 pounds Chicken*
⅓ cup Fresh mushrooms**
3 tablespoons Soy sauce
½ cup Bamboo shoots; cut diag
¾ teaspoon Salt
½ cup Celery; cur diag cut
1 tablespoon Cornstarch
¼ cup Onion; cut in thin strips
2 tablespoons Sherry
10 \N Water chestnuts; thin sliced
1 cup Blanched almonds or walnuts
⅓ cup Chicken stock
2 cups Peanut oil

*cleaned and skinned (or; for less work; **sliced lengthwise or 1 4 oz.

can, drained. You can use deboned and skinned chicken breasts) >> Remove both light and dark meat from bones; cut in shreds. Smear with a mixture of soy sauce, salt, cornstarch and Sherry; set aside. Fry almonds or walnuts until golden in 1½ cups hot oil. Pour off oil; drain almonds on a paper towel. Reheat pan; add 3 tablespoons oil. Saute vegetables for 1 minute; drain off oil and set aside. Heat 4 tablespoons oil; saute chicken for 1 minute. Mix in vegetables and stock; simmer 1 minute . Add almonds or >> walnuts. Serve with rice. Serves 4 to 6 people. FROM: DORIS HILL (GBGH75A) Converted by MMCONV vers. 1.00

Posted to MC-Recipe Digest V1 #264 Date: Mon, 28 Oct 1996 21:34:10 +0800 (HKT) From: Sweeney <sweeney@...>

Similar recipes