Chinese Chickens Recipes - Chicken and Almonds Recipe

Ingredients

• 2 tablespoons raw breast of chicken

• 2 tablespoons roasted almonds

• peanut oil

• 1 tablespoon canned bamboo shoots

• 1 tablespoon canned water chestnuts

• 1 tablespoon unpeeled cucumber

• 1 chopped small onion

• 1/4 pint (U.S. 5/8 cup) chicken stock

• 1/2 teaspoon ginger sherry

• pinch each salt, sugar and Ve-Tsin (M.S.G.)

• 1/2 teaspoon soy sauce

• 1/2-3/4 teaspoon corn-flour

• 1 dessertspoon water

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Method:

1. Cut the chicken into smallish pieces, about half as large again as an almond; Blanch the almonds by dropping them into boiling water for 2 minutes, then into cold water.

2. Slip off the skins by pinching one end of each almond. Dry the almonds, coat them with a little peanut oil and either place them in a tin and bake them to a warm gold in the oven at 400°F. or Gas Mark 6 or place them in a frying pan and toss and stir them over a fair heat. (oven method results in a more uniform color.)

3. Thinly slice the bamboo shoots and thickly slice the water chestnuts. Dice the cucumber and roughly chop the onion. Heat 2 tablespoons peanut oil and fry the onion in it for 1 minute.

4. Add the chicken and cook for 2 minutes at high heat. Add the other vegetables and cook for 2 minutes. Add the stock, seasonings and soy sauce and cook for 1 minute.

5. Stir in the corn-flour, blended with the water, bring to the boil and cook for 1 1/2 minutes. Turn into a heated dish and serve with plain boiled rice.