Chinese almond chicken (gbgh75a)

Yield: 4 Servings

Measure Ingredient

3 lb Chicken*

⅓ c Fresh mushrooms**

3 TB Soy sauce

½ c Bamboo shoots -- cut diag ¾ ts Salt

½ c Celery -- cur diag cut

1 TB Cornstarch

¼ c Onion -- cut in thin strips 2 TB Sherry

10 Water chestnuts -- thin

: sliced

1 c Blanched almonds or walnuts ⅓ c Chicken stock

2 c 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

Recipe By :

From: Sweeney <sweeney@...>date: Mon, 28 Oct 1996 21:34:10 +0800 (

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