Chinese Almond Chicken with Mushroom & Bamboo Shoots
Chinese Almond Chicken with Mushroom and Bamboo Shoots recipe
Yield
16 servingsPrep
15 minCook
15 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pound |
chicken
cleaned and skinned |
|
| ⅓ | cup |
mushrooms
fresh, sliced lengthwise |
|
| 3 | tablespoon |
soy sauce, tamari
|
|
| ½ | cup |
bamboo shoots
cut diagonally |
|
| ¾ | teaspoon |
salt
|
|
| ½ | cup |
celery
cut diagonally |
|
| 1 | tablespoon |
cornstarch
|
|
| ¼ | cup |
onions
cut in thin strips |
|
| 2 | tablespoon |
sherry
|
|
| 10 |
water chestnuts
sliced thin |
*
|
|
| 1 | cup |
almonds
blanched |
*
|
| ⅓ | cup |
chicken broth
|
|
|
peanut oil
about 2 cups |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
chicken
cleaned and skinned |
|
| 79 | ml |
mushrooms
fresh, sliced lengthwise |
|
| 45 | ml |
soy sauce, tamari
|
|
| 118 | ml |
bamboo shoots
cut diagonally |
|
| 3.8 | ml |
salt
|
|
| 118 | ml |
celery
cut diagonally |
|
| 15 | ml |
cornstarch
|
|
| 59 | ml |
onions
cut in thin strips |
|
| 3E+1 | ml |
sherry
|
|
| 1E+1 | each |
water chestnuts
sliced thin |
*
|
| 237 | ml |
almonds
blanched |
*
|
| 79 | ml |
chicken broth
|
|
| 473 | ml |
peanut oil
about 2 cups |
*
|
Directions
Remove both light and dark meat from bones; cut in shreds. Smear with a mixture of soy sauce, salt, cornstarch and Sherry; set aside.
Fry almonds or walnuts until golden in 1½ cups hot oil. Pour off oil; drain almonds on a paper towel. Reheat pan; add 3 tablespoons oil. Sauté vegetables for 1 minute; drain off oil and set aside.
Heat 4 tablespoons oil; sauté chicken for 1 minute. Mix in vegetables and stock; simmer 1 minute. Add almonds or and walnuts. Serve with rice.
