CHICKEN ALMOND DING

Chicken Almond Ding image

Provided by Lynn Dine

Categories Chicken

Time 30m

Number Of Ingredients 24

2 chicken breasts
1 egg white
2 tsp salt
1 tsp cornstarch
1 tsp soy sauce
1 dash(es) white pepper
2 carrots
2 Tbsp oyster sauce
1 Tbsp cornstarch
1 tsp cornstarch
1/4 tsp water
vegetable oil
2 Tbsp vegetable oil
1/2 c blanched whole almonds
1/4 c diced onion
1 tsp finely chopped garlic
1 tsp finely chopped gingerroot
1 c diced celery
1/2 c diced water chestnut
1/2 c diced canned bamboo shoots
4 oz can button mushrooms, drained
1/2 c chicken broth
1 c frozen peas
2 Tbsp chopped green onions, (with tops)

Steps:

1. 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.
2. 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.
3. 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.
4. 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.