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Chinese Almond Chicken

Cuisine: Chinese
Type: Chicken, Poultry
Courses: Main Course, Starters and appetizers
Serves: 4 people

Recipe Ingredients

3 lbs 1362g / 48ozChicken*
1/3 cup 78mlFresh mushrooms**
3 tablespoons 45mlSoy sauce
1/2 cup 118mlBamboo shoots - cut diag.
3/4 teaspoon 3.8mlSalt
1/2 cup 55g / 1.9ozCelery - cur diag. Cut
1 tablespoon 15mlCornstarch
1/4 cup 15g / 0.5ozOnion - cut in thin strips
2 tablespoons 30mlSherry
10   Water chestnuts - thin sliced
1 cup 93g / 3.3ozBlanched almonds or walnuts
1/3 cup 78mlChicken stock
2 cups 474mlPeanut oil

Recipe Instructions

*cleaned and skinned (or; for less work; **sliced lengthwise or 1 4 oz. can, drained. You can use deboned and skinned chicken breasts)

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 1 1/2 cups hot oil. Pour off oil; drain almonds on a paper towel. Reheat pan; add 3 tablespoons oil.

Saute vegetables for 1 minute; drain off oil and set aside. Heat 4 tablespoons oil; saute chicken for 1 minute.

Mix in vegetables and stock; simmer 1 minute. Add almonds or >> walnuts. Serve with rice.

Jo Anne Merrill


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