GREAT
CHICKEN RECIPES
CHICKEN
AND ALMONDS RECIPE
4
chicken breasts
1-teaspoon
salt
1-tablespoon
corn flour
1
egg white
1˝
tablespoons of dry sherry
Oil
for deep-frying
125
g (4 oz.) green beans
1
medium onion
4
sticks celery
1
red pepper
125
g (4 oz.) mushrooms
375
g (12 oz.) can water chestnuts
6
shallots or spring onions
60
g (2 oz.) toasted almonds
2
tablespoons oil, extra
Bone
the chicken breasts and cut meat into 2.5 cm (1 in.) pieces or strips. Combine
with salt, Corn flour, lightly beaten egg white and sherry in basin and mix
well.
Deep-fry
chicken pieces in hot oil until just changing colour, then drain
String
beans (or use quick frozen beans), dice onion.
Cut
the beans, celery and pepper into strips and the slice mushrooms.
Drain
the water chestnuts and cut in half.
Heat
extra oil in large, heavy-based frying pan.
Add
vegetables and sauté until tender but still crisp, then add chicken and heat
thoroughly.
To
serve, top off with sauce (see below), then toasted almonds and garnish with
chopped shallots.
Serves
4 to 6.
SAUCE
1-tablespoon
corn flour
1-cup
water
1-tablespoon
soy sauce
1
chicken stock cube
1-tablespoon
oyster sauce
1-tablespoon
sherry
1-tablespoon
tomato sauce
Blend
the corn flour with water and soy sauce. Add a crumbled stock cube, oyster
sauce and sherry and tomato sauce.
Stir over heat until sauce boils and thickens.
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