| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Grains | Chinese | Chicken, Chinese | 4 | Servings |
INGREDIENTS
| 1 | Chicken breast, about 1 | |
| lb. skinned boned | ||
| Salt | ||
| 2 | t | Cornstarch |
| 1/2 | Egg white, slightly beaten | |
| 1/2 | c | Bamboo shoots, diced |
| 1/2 | c | Water chestnuts, quartered |
| 1/2 | c | Fresh mushrooms, quartered |
| or 4 oz. canned | ||
| mushrooms | ||
| well drained | ||
| 1 | Rib celery, sliced | |
| diagonally into 1/2 inch | ||
| pieces | ||
| 3 | Green onions, minced | |
| 2 | t | Chinese rice wine, or dry |
| sherry | ||
| 1/4 | c | Oyster sauce, or soy sauce |
| 1/2 | c | Chicken broth, or water |
| 1/2 | t | Sugar |
| 1/2 | c | Blanched almonds |
| stir-fried*** | ||
| Peanut oil | ||
| Water |
INSTRUCTIONS
PREPARATION: Cut chicken into cubes. In a small bowl, combine cubed chicken, 1/2 teaspoon salt, 1 teaspoon cornstarch and egg white. Set aside for 15 to 20 minutes. On a platter, arrange prepared bamboo shoots, water chestnuts, mushrooms, celery and green onions. Set aside. Have wine measured and ready to add as needed. In a small bowl, combine oyster sauce, broth, 1 teaspoon cornstarch and sugar. Set aside. Have cooked almonds, peanut oil, water and salt ready to add as needed. METHOD: In wok heat 1-1/2 cups oil to 375 degrees or until a cube of bread dropped in oil rises to the surface and browns quickly. Add chicken and stir gently with spatula to separate pieces. Cook until all pink color is gone. Remove and drain chicken on paper towel. Set aside. Remove oil from wok and wipe wok with a paper towel. To wok add 1 tablespoon oil and heat until oil just begins to smoke. Add celery and a pinch of salt; stir-fry briefly. Sprinkle 1 tablespoon water down the sides of wok and stir-fry for 1 to 2 minutes. Add bamboo shoots and water chestnuts. Add a pinch of salt and stir-fry until vegetables are heated through. Remove from wok and set aside. To wok add 1 tablespoon oil and heat until oil just begins to smoke. Add mushrooms and a pinch of salt; sprinkle 1 tablespoon water down the sides of wok and stir-fry until mushrooms are heated through, about 30 seconds. Return cooked vegetables to wok and drizzle with wine. Stir-fry briefly and return chicken to wok, stir-frying to combine. Make a well and add oyster sauce mixture. Stir-fry to heat through. Add green onions and stir-fry to combine. Remove to a serving platter and garnish with almonds. Serve at once. Serves 2 to 3 American Style, 4 to 6 Chinese style. ***To stir-fry almonds, cashews or peanuts, heat 1 cup peanut oIl in wok to 375 degrees or until a cube of bread dropped in oil rises to the surface and browns quickly. Add blanched nuts and stir-fry just until light brown. (Be sure to keep heat at an even temperature, since nuts burn easily.) Remove nuts at once and drain on paper towel; salt nuts lightly and set aside. MC formatted by Brenda Adams <adamsfmle@sprintmail.com> and MC_Buster. MC post 9/19/97. Recipe by: Mary Wilson, "Chinese Cooking" 1979 Posted to MC-Recipe Digest V1 #791 by Badams <adamsfmle@sprintmail.com> on Sep 19, 1997
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