| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Poultry |
8 |
Servings |
INGREDIENTS
| 4 |
|
-(up to) |
| 6 |
|
Dried black mushrooms |
| 1 |
|
(2-pound) chicken |
| 1 |
c |
Water chestnuts |
| 1/2 |
c |
Almond meats |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Pepper (up to) |
| 4 |
tb |
Oil |
| 1 |
tb |
Soy sauce |
| 1/4 |
c |
Stock |
INSTRUCTIONS
1. Soak dried mushrooms.
2. Skin and bone chicken; then slice thin. Slice water chestnuts and soaked
mushrooms.
3. Blanch and mince almonds; then combine with salt and pepper. Dip chicken
slices in mixture to coat.
4. Heat oil. Quickly brown chicken slices.
5. Stir in mushrooms, water chestnuts, soy sauce and stock and heat
quickly. Then cook, covered, over medium heat, until done (2 to 3 minutes).
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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