Almond Gai Ding Recipe
Ingredients
| Boneless chicken breast | 1/2 pound, cut into cubes | |
| Soy sauce | 1 Teaspoon | |
| Wine | 1 Teaspoon | |
| Cornstarch | 1 Teaspoon | |
| Oil | 3 Tablespoon | |
| Ginger | 2 Teaspoon, chopped | |
| Garlic | 1 Teaspoon, chopped | |
| 1/2 medium-sized carrot, cut into 1/2" (1.5 cm) cubes | ||
| Stock | 1/2 Cup (16 tbs) | |
| 1 stalk celery, cut into 1/2" (1.5 cm) cubes | ||
| Green pepper | 1/2 To taste, cut into cubes | |
| 1/2 cup (125 ml) water chestnuts, cut into 1/2" (1.5 cm) cubes (optional) | ||
| Bamboo shoots | 1/2 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Sugar | 3/4 Teaspoon | |
| Sesame oil | 1/2 Teaspoon | |
| Cornstarch | 1 1/2 Teaspoon | |
| Toasted almonds | 1/2 Cup (16 tbs) | |
Directions
1. Marinate chicken for 30 minutes.
2. Heat 2 tablespoons oil in wok over high heat; stir in ginger and garlic and cook for 10-15 seconds. Add chicken and stir-fry until color turns white. Remove and set aside.
3. Heat wok with 1 tablespoon oil over high heat; add carrot and stir-fry 15 seconds. Add 1/4 cup soup stock. Cover and cook for 1 1/2 minutes. Add the remaining vegetables and 1/4 cup soup stock, stirring for another 1 1/2 minutes.
2. Heat 2 tablespoons oil in wok over high heat; stir in ginger and garlic and cook for 10-15 seconds. Add chicken and stir-fry until color turns white. Remove and set aside.
3. Heat wok with 1 tablespoon oil over high heat; add carrot and stir-fry 15 seconds. Add 1/4 cup soup stock. Cover and cook for 1 1/2 minutes. Add the remaining vegetables and 1/4 cup soup stock, stirring for another 1 1/2 minutes.
Chef
