| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Grains |
Chinese |
Wok, Cooking |
1 |
Servings |
INGREDIENTS
| 8 |
oz |
Raw chicken breast, marinated in: |
| 1 1/2 |
tb |
Soy sauce |
| 1 |
ts |
Sugar |
| 1 |
tb |
Rice wine or dry sherry |
| 1 |
tb |
Cornstarch |
| 1 |
|
Egg white |
| 2 |
oz |
Almonds, blanched and roasted |
|
|
Peanut oil (several Tbsp) |
| 2 |
oz |
Bamboo shoots, thinly sliced |
| 2 |
oz |
Waterchestnuts, thickly sliced |
| 2 |
oz |
Onion |
| 2 |
tb |
Chicken stock |
| 2 |
tb |
Chinese rice wine or pale dry sherry |
| 1 |
ts |
Sugar |
| 1/2 |
ts |
Salt |
| 1 1/2 |
tb |
Soy sauce |
| 1 |
tb |
Cornstarch dissolved in 3 Tbsp cold water or chicken stock |
| 1 |
tb |
Minced ginger |
| 1 |
tb |
Minced garlic, optional |
INSTRUCTIONS
MARINADE
REMAINDER
Cut chicken into pieces, each about 1 1/2 times the size of an almond, and
marinate for 15 minutes at room temperature. If the almonds are not already
roasted, coat them with a little peanut oil and bake them on a cookie sheet
at 400F until they are golden. Have all ingredients pre-measured and ready
to be added. Heat your wok or skillet until it is very hot. Pour in the
oil, add the onion, (the optional garlic & ginger) and stir fry for about
20 seconds before adding with water chestnuts. Continue to lift, toss, and
stir the ingredients until they are 3/4 done. Remove, set aside, and keep
warm if possible. Wipe out the wok. Heat it up again, pour in the oil, and
add the marinated chicken breast. Stir fry until chicken is about 3/4 done.
Add the cooked onions & water chestnuts, the bamboo shoots, almonds, plus
the chicken stock, wine, salt, sugar, soy sauce. Lift, stir, and toss to
mix. Stir the cornstarch/water mixture to recombine it, pour it in, blend
it with the sauce, and cook until the sauce is thickened and translucent.
Serve immediately with plain rice.
Posted to EAT-L Digest 31 Dec 96
Recipe by: Homemade Good News (Vol 3 No 6)
From: Sean Coate <swcoate@PEGANET.COM>
Date: Thu, 2 Jan 1997 14:17:39 -0500
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