Chicken and almonds

Chicken and almonds

By
From
South East Asian Food

Ingredients

Quantity Ingredient
1 large uncooked chicken breast, sliced
1 tablespoon light soya sauce
1/2 teaspoon cornflour
pepper, to taste
50g blanched almonds
peanut oil
a few water chestnuts, sliced or diced
50g chinese mushrooms, soaked in hot water until soft, hard stems removed, sliced into thin strips
3 garlic cloves, smashed and chopped
2 small young carrots, sliced or diced
1/2 choko
or 50g celery, sliced or diced
50g bamboo shoots, sliced or diced
3 tablespoons water

Method

  1. Marinate the chicken breast in a mixture of the soya sauce, cornflour and pepper for a few minutes. Deep-fry the blanched almonds in plenty of hot peanut oil until light brown. Drain and set aside. Leaving about 2 tablespoons of oil in the pan, lightly fry the water chestnuts. Remove, and set aside. Slice and fry the mushrooms, and set aside. Now fry the garlic until it is brown, add the chicken and stir-fry until the meat is cooked. Add all the other vegetables, including the water chestnuts, and stir-fry until well coated and seasoned. Add about 3 tablespoons of water, simmer uncovered for a minute, turn out on to a large plate, cover with the fried almonds and serve.
Tags:
SBS
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