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Chicken with Almonds
Contributed By: Admin


4 chicken breasts
1 teaspoon salt
1 tablespoon corn flour
egg white
1tablespoons vinegar
oil for deep-frying
6 shallots
125g (4oz) mushrooms
1 large carrot
˝ x 2309 can bamboo
3 sticks celery
1 teaspoon grated green ginger
2 tablespoons oil, extra
60g (2oz) blanched almonds

1 tablespoon com flour
1 1/2
cups water
1 tablespoon soy sauce
1 chicken stock cube
1 teaspoon vinegar



Blend corn flour with water, soy sauce, vinegar and crumbled stock cube. Stir over medium heat until sauce boils and thickens.

1.  Slice mushrooms roughly. Slice celery diagonally. Cut shallots into 2.5cm (1 in) pieces. Slice bamboo shoots thinly, cut into 1cm (˝in) strips. Peel and dice carrot.



2.   Bone chicken breasts, remove skin; cut meat into 2.5cm (1 in) pieces, combine with salt, corn flour, lightly beaten egg white and vinegar. Mix well.


3.   Deep-fry chicken pieces in hot oil until just changing color, drain well.

4.   Heat extra oil in pan, add almonds, fry until golden brown. Remove from pan, drain on absorbent paper.

5.   Add grated ginger and diced carrots to pan, fry gently one minute, add remaining vegetables, sauté until tender but still crisp, stirring occasionally, add chicken, heat through. Add sauce, mix through, stir in almonds. Serves 4 to 6.


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