Chinese Chicken Recipes - Chicken with Almonds and Vegetables Recipe

Ingredients

• 75 ml/5 tbsp groundnut (peanut) oil

• 4 slices ginger root, minced

• 5 ml/1 tsp salt

• 100 g/4 oz Chinese cabbage, shredded

• 50 g/2 oz bamboo shoots, diced

• 50 g/2 oz mushrooms, diced

• 2 stalks celery, diced

• 3 water chestnuts, diced

• 120 ml/4 fl oz/1/2 cup chicken stock

• 225 g/8 oz chicken breast, diced

• 15 ml/1 tbsp rice wine or dry sherry

•  50 g/2 oz mange tout (snow peas)

• 100 gl4 oz flaked almonds, toasted

• 10 ml/2 tsp corn-flour (cornstarch)

• 15 ml/1 tbsp water

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Method:

1. Heat half the oil and stir-fry the ginger and salt for 30 seconds. Add the cabbage, bamboo shoots, mushrooms, celery and water chestnuts and stir-fry for 2 minutes.

2. Add the stock, bring to the boil, cover and simmer for 2 minutes. Remove the vegetables and sauce from the pan.

3. Heat the remaining oil and fry the chicken for 1 minute. Add the wine or sherry and fry for 1 minute. Return the vegetables to the pan with the mange tout and almonds and simmer for 30 seconds.

4. Blend the corn-flour and water to a paste, stir it into the sauce and simmer, stirring, until the sauce thickens.