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A Recipe for
Chinese Almond Chicken (Gbgh75a)
“Another article of cuisine that offends the bowels of unused Britons is garlic. Not uncommonly in southern climes an egg with a shell on is the only procurable animal food without garlic in it. Flatulence and looseness are the frequent results.” |
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This Recipe for Chinese Almond Chicken (Gbgh75a) is one of thousands in the Recipes-to-go Asian Cookbook.
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This is a recipe for Chinese Almond Chicken (Gbgh75a) from the recipe cookbook of Recipes-to-go (Asian)
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3 lb Chicken*
1/3 c Fresh mushrooms**
3 TB Soy sauce
1/2 c Bamboo shoots -- cut diag
3/4 ts Salt
1/2 c Celery -- cur diag cut
1 TB Cornstarch
1/4 c Onion -- cut in thin strips
2 TB Sherry
10 Water chestnuts -- thin
: sliced
1 c Blanched almonds or walnuts
1/3 c Chicken stock
2 c Peanut oil
*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.
Serves 4 to 6 people. FROM: DORIS HILL (GBGH75A) Converted by MMCONV
vers. 1.00
Recipe By :
From: Sweeney <sweeney@asiaonline.Net>date: Mon, 28 Oct 1996 21:34:10
+0800 (
Serves: 4
Chinese Almond Chicken (Gbgh75a) Recipe brought to you by Recipes To-Go