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Chinese   -   Chinese Almond Chicken   adapted from unknown

  • 3 Pounds Chicken
  • 1/3 Cup Fresh Mushrooms
  • 3 Tablespoons Soy sauce
  • 1/2 Cup Bamboo shoots -- cut diag
  • 3/4 Teaspoon Salt
  • 1/2 Cup Celery -- cur diag cut
  • 1 Tablespoon Cornstarch
  • 1/4 Cup Onion -- cut in thin strips
  • 2 Tablespoons Sherry
  • 10 Water chestnuts -- thin sliced
  • 1 Cup Blanched almonds or walnuts
  • 1/3 Cup Chicken stock
  • 2 Cups Peanut oil
Directions *cleaned and skinned (or; for less work; **sliced lengthwise or 1 4 oz.
can, drained. You can use deboned and skinned chicken breasts) >> Remove both light and dark meat from bones; cut in shreds. Smear with a mixture of soy sauce, salt, cornstarch and Sherry; set aside. Fry almonds or walnuts until golden in 1 1/2 cups hot oil. Pour off oil; drain almonds on a paper towel. Reheat pan; add 3 tablespoons oil. Saute vegetables for 1 minute; drain off oil and set aside. Heat 4 tablespoons oil; saute chicken for 1 minute. Mix in vegetables and stock; simmer 1 minute. Add almonds or >> walnuts. Serve with rice. Serves 4 to 6 people. FROM: DORIS HILL (GBGH75A) Converted by MMCONV vers. 1.00
Serves 4
Time to Make 0:00

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