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| Almond Chicken By Lin Pai ~~~~~~~~~~~~~~~~~ Ingredients: 1 med green pepper, sliced 1 lb Chicken; boned, skinned 1 Egg white STIR 1 c Vegetable oil 5 Slices ginger root, fresh 3 Green onions; chopped into 1-inch pieces 1/2 c Bamboo shoots; diced SEASONING SAUCE 1 tb Rice or white vinegar 1 tb Rice wine or dry sherry 1/2 ts Salt 1 ts Sugar 1/2 ts Cornstarch 1/3 c Almonds; crisped Instructions Dice chicken into 1-inch cubes Combine marinade ingredients in a medium bowl Add diced chicken; mix well Let stand 30 minutes Add chicken to oil Stir-fry 30 seconds until very lightly browned Remove chicken with a slotted spoon drain well and set aside Remove oil from wok except 2 tablespoon. Reheat oil over medium heat 30 seconds Stir-fry ginger slices 30 seconds, remove and discard Add green onion, green pepper and bamboo shoots to the oil Stir-fry 1-2 minutes until vegetables are crisp-tender Combine ingredients for seasoning sauce in a small bowl; mix well and add to wok Bring to a boil Add chicken to boiling sauce Stir-fry until chicken is coated with sauce Add almonds; mix well and serve hot Variation: Cashew chicken Substitute crisp cashews for the almonds Thanks Lin Pai sounds really yum, yum! ************************ Taste of the Tunnels Index |
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