Another in a seemly endless supply of Almond Chicken recipes to test!! I thought this recipe was a bit too salty for my taste. That is probably why I don't use recipes with too much soy sauce very often. This recipe also called for additional salt when stir-frying. I won't be keeping this recipe, my quest for the perfect Almond Chicken remains elusive. I substituted peas and carrots for the mushrooms and bamboo shoots. The sauce never thickened up very well, and I should have added the peas and green onions at the end when the dish was being heated through.Mandarin Chicken
1 chicken breast, skinned, boned, and cubed
salt
2 t. cornstarch
1/2 egg white, slightly beaten
1/2 c. diced bamboo shoots
1/2 c. quartered water chestnuts
1/2 c. quartered fresh mushrooms, or a 4-oz. can mushrooms, well drained
1 rib celery, sliced diagonally into 1/2-inch pieces
3 green onions, minced
2 t. Chinese rice wine or dry sherry
1/2 c. oyster sauce or soy sauce
1/2 c. chicken broth or water
1/2 t. sugar
1/2 c. blanched almonds, stir-fried
peanut oil
water
1. In a small bowl, combine cubed chicken, 1/2 teaspoon salt, 1 teaspoon cornstarch and egg white. Set aside for 15 to 20 minutes. On a platter, arrange prepared bamboo shoots, water chestnuts, mushrooms, celery and green onions. Set aside. Have wine measured and ready to add as needed. In a small bowl, combine oyster sauce, broth, 1 teaspoon cornstarch, and sugar. Set aside. Have cooked almonds, peanut oil, water, and sale ready to add as needed.
2. In wok heat 1 1/2 cups oil to 375ºF or until a cube of bread dropped in oil rises to the surface and browns quickly. Add chicken and stir gently with spatula to separate pieces. Cook until all pink color is gone. Remove and drain chicken on paper towel. Set aside.
3. Remove oil from wok and wipe wok with a paper towel. To wok add 1 Tablespoon oil and heat until oil just begins to smoke. Add celery and a pinch of salt. Stir-fry briefly. Sprinkle 1 Tablespoon water down the sides of wok and stir-fry for 1 to 2 minutes. Add bamboo shoots and water chestnuts. Add a pinch of salt and stir-fry until vegetables are heated through. Remove from wok and set aside.
4. T wok add 1 Tablespoon oil and heat until oil just begins to smoke. Add mushrooms and a pinch of salt. Sprinkle 1 Tablespoon water down the sides of wok and stir-fry until mushrooms are heated through, about 30 seconds.
5. Return cooked vegetables to wok and drizzle with wine. Stir-fry briefly and return chicken to wok, stir-frying to combine. Make a well and add oyster sauce mixture. Stir-fry to heat through. Add green onions and stir-fry to combine. Remove to a serving platter and garnish with almonds. Serve at once. Serves 2 to 3 people.
salt
2 t. cornstarch
1/2 egg white, slightly beaten
1/2 c. diced bamboo shoots
1/2 c. quartered water chestnuts
1/2 c. quartered fresh mushrooms, or a 4-oz. can mushrooms, well drained
1 rib celery, sliced diagonally into 1/2-inch pieces
3 green onions, minced
2 t. Chinese rice wine or dry sherry
1/2 c. oyster sauce or soy sauce
1/2 c. chicken broth or water
1/2 t. sugar
1/2 c. blanched almonds, stir-fried
peanut oil
water
1. In a small bowl, combine cubed chicken, 1/2 teaspoon salt, 1 teaspoon cornstarch and egg white. Set aside for 15 to 20 minutes. On a platter, arrange prepared bamboo shoots, water chestnuts, mushrooms, celery and green onions. Set aside. Have wine measured and ready to add as needed. In a small bowl, combine oyster sauce, broth, 1 teaspoon cornstarch, and sugar. Set aside. Have cooked almonds, peanut oil, water, and sale ready to add as needed.
2. In wok heat 1 1/2 cups oil to 375ºF or until a cube of bread dropped in oil rises to the surface and browns quickly. Add chicken and stir gently with spatula to separate pieces. Cook until all pink color is gone. Remove and drain chicken on paper towel. Set aside.
3. Remove oil from wok and wipe wok with a paper towel. To wok add 1 Tablespoon oil and heat until oil just begins to smoke. Add celery and a pinch of salt. Stir-fry briefly. Sprinkle 1 Tablespoon water down the sides of wok and stir-fry for 1 to 2 minutes. Add bamboo shoots and water chestnuts. Add a pinch of salt and stir-fry until vegetables are heated through. Remove from wok and set aside.
4. T wok add 1 Tablespoon oil and heat until oil just begins to smoke. Add mushrooms and a pinch of salt. Sprinkle 1 Tablespoon water down the sides of wok and stir-fry until mushrooms are heated through, about 30 seconds.
5. Return cooked vegetables to wok and drizzle with wine. Stir-fry briefly and return chicken to wok, stir-frying to combine. Make a well and add oyster sauce mixture. Stir-fry to heat through. Add green onions and stir-fry to combine. Remove to a serving platter and garnish with almonds. Serve at once. Serves 2 to 3 people.
No comments:
Post a Comment