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  Recipe Home » Poultry » ALMOND CHICKEN
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  ALMOND CHICKEN
  Category: Poultry
  Author: Ashley
  Date: 1/1/2007
  Hits: 278
Ingredients:
1-1/2 C. water
4 Tbls. dry sherry; or rice wine
4 tsp. soy sauce
1 tsp. instant chicken bouillon
4 whole chicken breasts
1 egg white
1/2 tsp. salt
1 large carrot
6 green onions
3 stalks celery
8 fresh mushrooms; sliced
3 C. vegetable oil
1/2 C. blanched whole almonds (about 3 oz.)
1 tsp. grated; fresh ginger root
Instructions:
Combine water, 2 Tbls. of the sherry, 1-1/2 Tbls. of the cornstarch, the soy sauce and bouillon in small saucepan. Cook and stir over medium heat until mixture boils and thickens, for about 5 minutes. Keep warm. Remove skin and bones from chicken. Cut chicken into 1 inch pieces. Combine remaining 2 Tbls. sherry, 1 Tbls. cornstarch, egg white and salt. Mix in chicken pieces. Pare carrot and dice. Cut onions into 1-inch pieces. Cut celery diagonally into 1/2-inch slices. Heat oil in wok over high heat until it reaches 375. Add chicken pieces, one at a time, to hot oil (cook only 1/3 of the pieces at a time). Cook until light brown, 3 to 5 minutes. Drain on absorbent paper. Repeat with remaining chicken. Remove all but 2 Tbls. oil from wok. Stir-fry almonds in the oil until golden, about 2 minutes. Drain. Add carrot and ginger to wok. Stir-fry for 1 minute. Add all remaining vegetables. Stir-fry until crisptender, about 3 minutes. Mix in chicken, almonds and sauce. Stir-fry until hot.
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