small product photo

Monday, April 27, 2009

Chicken and Almonds

Global Cuisine > Chinese > Chicken and Almonds
20 of 177 < prev next >

Preparation time : 10 minutes
Cooking time : 8 minutes

Serves 2

Ingredients :

2 tablespoons raw breast of chicken
2 tablespoons roasted almonds
Peanut oil
1 tablespoon canned bamboo shoots
1 tablespoon canned water chestnuts
1 tablespoon unpeeled cucumber
1 chopped small onion
1/4 pint ( U.S. 5/8 cup) chicken stock
1/2 teaspoon ginger sherry
Pinch each salt, sugar and Ve-Tsin
1/2 teaspoon soy sauce
1/2- 3/4 teaspoon cornflour
1 dessertspoon water

Method :

1. Cut the chicken into smallish pieces, about half as large again as an almond.

2. Blanch the almonds by dropping them into boiling water for 2 minutes, then into cold water.

3. Slip off the skins by pinching one end of each almond.

4. Dry the almonds cost them with a little peanut oil and either place them in a tin and bake them to a warm gold in the oven at 400F or Gas Mark 6 or place them in frying pan (either toss or stir) them over a fair heat. (The oven method results in a more uniform colour.)

5. Thinly slice the bamboo shoots and thickly slice the water chestnuts.

6. Dice the cucumber and roughly chop the onion.

7. Heat 2 tablespoons peanut oil and fry the onion in it for 1 minute.

8. Add the chicken and cook for 2 minutes at high heat.

9. Add the stocks, seasonings and soy sauce and cook for 1 minute. Stir in the cornflour, blended with the water, bring to the boil and cook for 1 minutes.

10. Turn into a heated dish.

11. Serve with plain boiled rice.

Global Cuisine > Chinese > Chicken and Almonds
20 of 177 < prev next >


About This Blog

I've always been someone who was interested in cooking Food network has expanded my skill and interest.

Blog Archive

  © Blogger templates The Professional Template by 2008

Back to TOP