Almond Chicken

Name: Almond Chicken
Ingredients: 4 boneless skinless chicken breasts; 1 teaspoon salt; 1 tablespoon cornstarch; 1 egg white; 1 1/2 tablespoons dry sherry; oil (for frying); 6 scallions (green onions); 4 ounces fresh mushrooms; 1 large carrot; 0.5 (230 g) can bamboo shoots (I believe you can get smaller cans now); 3 sticks celery; 1 teaspoon grated green ginger; 2 tablespoons oil, extra; 2 ounces blanched almonds; Sauce; 1 tablespoon cornstarch; 1 1/2 cups water; 1 tablespoon soy sauce; 1 chicken stock cube; 1 tablespoon dry sherry

20 ingredients

8 steps

Ingredients

4 boneless skinless chicken breasts
1 teaspoon salt
1 tablespoon cornstarch
1 egg white
1 1/2 tablespoons dry sherry
oil (for frying)
6 scallions (green onions)
4 ounces fresh mushrooms
1 large carrot
0.5 (230 g) can bamboo shoots (I believe you can get smaller cans now)
3 sticks celery
1 teaspoon grated green ginger
2 tablespoons oil, extra
2 ounces blanched almonds
Sauce
1 tablespoon cornstarch
1 1/2 cups water
1 tablespoon soy sauce
1 chicken stock cube
1 tablespoon dry sherry

Directions

1

Blend cornstarch with water, soy sauce, sherry and crumbled stock cube. Stir over medium heat in a small pot until the sauce boils and thickens.
2

Slice mushrooms roughly. Slice celery diagonally. Cut green onions into 1 inch pieces. Slice bamboo shoots thinly and cut into 1/2 inch strips. Peel and dice carrot.
3

Cut chicken into 1 inch pieces. Combine salt, cornstarch, lightly beaten egg white and sherry. Add chicken and mix well.
4

Stir fry (or deep fry) chicken until just changing colour, drain well.
5

Heat the extra oil in the pan, add the almonds and stir fry until golden brown. Watch so they don't burn! Remove from the pan and drain on paper towels.
6

Add the grated ginger and diced carrots to the pan, fry gently for 1 minute Add the remaining vegetables and saute till tender but crisp, stirring occasionally.
7

Add the chicken and heat through. Add the sauce and mix through.
8

Stir in almonds.