This wasn't my ideal recipe for Almond Chicken. I have so many to try out and this one just didn't make the cut. Some changes I made were to use pea pods and water chestnuts rather than mushrooms and bamboo shoots. I also used way too many carrots and peanut oil rather than vegetable oil. I would have preferred additional almonds, and there was hardly enough sauce (I had to make more at the last minute. Finally, I didn't appreciate the taste of the wine in this dish.Almond Chicken
1 1/2 c. water
4 T dry sherry
2 1/2 T cornstarch
4 t. soy sauce
1 t. instant chicken bouillon granules
4 whole chicken breasts
1 egg white
1/2 t. salt
1 large carrot
6 green onions
3 stalks celery
8 fresh mushrooms, sliced
3 c. vegetable oil
1/2 c. blanched whole almonds (about 3 oz.)
1 t. grated fresh ginger root
1/2 c. drained, sliced bamboo shoots
1. Combine water, 2 Tablespoons of the sherry, 1 1/2 Tablespoons of the cornstarch, the soy sauce, and bouillon in small saucepan. Cook and stir over medium heat until mixture boils and thickens about 5 minutes. Keep warm.
2. Remove skin and bones from chicken. Cut chicken into 1-inch pieces. Combine remaining 2 Tablespoons sherrt, 1 Tablespoon cornstarch, egg white, and salt. Mix in chicken pieces.
3. Peel carrot and dice. Cut onions into 1-inch pieces. Cut celery diagonally into 1/2-inch slices.
4. Heat oil in wok over high heat until it reaches 375ºF. Add chicken pieces, one at a time, to hot oil (cook 1/3 of the pieces at a time). Cook until light brown, 3 to 5 minutes. Drain on absorbant paper. Repeat with remaining chicken.
5. Remove all but 2 Tablespoons oil from wok. Stir-fry almonds in the oil until golden, about 2 minutes. Drain.
6. Add carrot and ginger to wok. Stir-fry 1 minute. Add all remaining vegetables. Stir-fry until crisp-tender, about 3 minutes. Mix in chicken, almonds, and sauce. Stir-fry until hot. Makes 4-6 servings.
4 T dry sherry
2 1/2 T cornstarch
4 t. soy sauce
1 t. instant chicken bouillon granules
4 whole chicken breasts
1 egg white
1/2 t. salt
1 large carrot
6 green onions
3 stalks celery
8 fresh mushrooms, sliced
3 c. vegetable oil
1/2 c. blanched whole almonds (about 3 oz.)
1 t. grated fresh ginger root
1/2 c. drained, sliced bamboo shoots
1. Combine water, 2 Tablespoons of the sherry, 1 1/2 Tablespoons of the cornstarch, the soy sauce, and bouillon in small saucepan. Cook and stir over medium heat until mixture boils and thickens about 5 minutes. Keep warm.
2. Remove skin and bones from chicken. Cut chicken into 1-inch pieces. Combine remaining 2 Tablespoons sherrt, 1 Tablespoon cornstarch, egg white, and salt. Mix in chicken pieces.
3. Peel carrot and dice. Cut onions into 1-inch pieces. Cut celery diagonally into 1/2-inch slices.
4. Heat oil in wok over high heat until it reaches 375ºF. Add chicken pieces, one at a time, to hot oil (cook 1/3 of the pieces at a time). Cook until light brown, 3 to 5 minutes. Drain on absorbant paper. Repeat with remaining chicken.
5. Remove all but 2 Tablespoons oil from wok. Stir-fry almonds in the oil until golden, about 2 minutes. Drain.
6. Add carrot and ginger to wok. Stir-fry 1 minute. Add all remaining vegetables. Stir-fry until crisp-tender, about 3 minutes. Mix in chicken, almonds, and sauce. Stir-fry until hot. Makes 4-6 servings.
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