Almond chicken

Date: Fri, 29 Oct 1993 02:48:00 GMT
>From Chinese Cookery, by Rose Cheng & Michele Morris:

1 lb. skinned, boned chicken

	1/4 tsp salt
	1/8 tsp pepper
	1 tsp cornstarch
	1 Tblsp soy sauce
	1 egg white

1 cup veg. oil
5 slices fresh ginger root
3 green onions, chopped in 1 inch lengths
1 green pepper,   "      " 1 inch pieces
1/2 cup diced whole bamboo shoots

Seasoning sauce:
	1 Tblsp rice vinegar or white vinegar
	2 Tblsp soy sauce
	1 Tblsp rice wine or dry sherry
	1/2 tsp salt
	1 tsp sugar
	1/2 tsp cornstarch

1/3 cup Crisp almonds (see below)

	Dice chicken into 1 inch cubes.  Combine marinade ingred. in a medium
bowl;  add chicken & mix well.   Let stand 30 minutes.  Heat oil in a wok over
high heat 30 seconds.  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 Tblsp.  Reheat oil over medium heat 30 
seconds.  Add ginger, pepper, and bamboo shoots to oil.  Stir-fry 1 or 2 minutes
until vegetables are crisp-tender.   Combine ingred. 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.  Makes 4 servings

Crisp Almonds:
4 cups oil for deep-frying
1 cup almond halves

Heat oil in a wok over medium heat to 350 degrees.  Add nuts and stir 2-3 
minutes until golden brown.  Remove from hot oil and drain well on paper
towels.  Let stand 5 minutes before using.

-Rochelle Newman


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