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Cook'n with Betty Crocker 
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Chicken Almond Ding |
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Serves: 4 Print this Recipe2 whole chicken breasts (about 2 pounds) 1 egg white 2 teaspoons salt 1 teaspoon cornstarch 1 teaspoon soy sauce Dash white peppers 2 medium carrots 2 tablespoons oyster liquor or 1 tablespoon dark soy sauce 1 tablespoon + 1 teaspoon cornstarch 1/4 teaspoon water Vegetable oil 2 tablespoons vegetable oil 1/2 cup blanched whole almonds 1/4 cup diced onions 1 teaspoon finely chopped garlic 1 teaspoon finely chopped gingerroot 1 cup diced celery 1/2 cup diced water chestnuts 1/2 cup diced canned bamboo shoots 1 can (4 ounces) button mushrooms drained 1/2 cup chicken broth (see Soups) 1 cup frozen peas 2 tablespoons chopped green onions (with tops) Remove bones and skin from chicken breasts; cut chicken into 1/2-inch pieces. Mix egg white, 1 teaspoon salt, 1 teaspoon cornstarch, the soy sauce and white pepper in medium bowl; stir in chicken. Cover and refrigerate 30 minutes. Cut carrots into 1/2-inch pieces. Place carrots in boiling water; heat to boiling. Cover and cook 1 minute. Immediately rinse in cold water; drain. Mix oyster sauce, 1 tablespoon plus 1 teaspoon cornstarch and the water. Heat vegetable oil (1 inch) in wok to 325°. Add chicken pieces; fry until chicken truns white, stirring to separate pieces. Remove chicken from wok; drain. Wash and thoroughly dry wok. Heat wok until very hot. Add 2 tablespoons vegetable oil; tilt wok to coat side. Add almonds; stir-fry 1 minute or until golden brown. Remove almonds from wok; drain on paper towels. Add onion, garlic and gignerroot; stir-fry until garlic is light brown. Add celery, water chestnuts and 1 teaspoon salt; stir-fry 1 minute. Add bamboo shoots and mushrooms; stir-fry 1 minute. Stir in carrots, chicken and broth. Heat to boiling; cover and cook 2 minutes. Stir in cornstarch mixture, cook and stir 20 seconds or until thickened. Stir in peas. Garnish with almonds and green onions. 4 servings From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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