CHICKEN AND ALMONDS-HYDE PARK

CHICKEN AND ALMONDS-HYDE PARK image

Yield 4 servings

Number Of Ingredients 22

A. 1 c chicken breast, cubed
1/4 t salt
1/3 egg white
pinch white pepper
1 t cornstarch
pinch sugar
B. 4 Chinese dry mushrooms soaked in hot water and sliced into small pieces (save the mushroom stock)
1/2 c green or red pepper, cubed
1/2 c banboo shoots, diced
1/2 c celery, diced
1/2 c pineapple, diced
1/2 c water chestnuts, diced
C. 2 T light soy sauce
1/2 t sugar
1 t sherry
1 t dark soy sauce or Hoi Sin sauce
1 T sesame oil
D. 1 clove garlic-minced
2 thin pieces ginger- shredded
E. 1 c peanut oil for frying
1/3 c unsalted almonds
chopped spring onion or Chinese parsley for garnish

Steps:

1. Mix group A together, put aside. 2. Deep fry almonds until brown-drain 3. Mix group c together, put aside 4. Heat wok dry and hot, add all oil. When oil is hot turn downheat and let cool down a little. Add chicken and fry slowly. When chicken becomes slightly white remove from wok and once and set aside. 5. Remove all oil except 1 tablespoon. Turn up heat to medium. Add group D, Brown and discard. s. Turn heat to high. Add group B. Stir-fry about a minute, then cover and cook for a minute. Put back chicken. Stir and pur group C in wok slowly. Stir-fry until gravy thickens. Serve and top with almonds and spring onion. Serve with rice