Chinese Chicken Almond Recipe
Ingredients
| Onion | 1/2 Cup (16 tbs), sliced | |
| Butter/Margarine | 2 Tablespoon | |
| Bean sprouts | 1 1 pound | |
| Water chestnuts | 1 8 Ounce, drained | |
| Celery | 1 Cup (16 tbs) | |
| Cooked chicken | 1 Cup (16 tbs), diced | |
| Chicken broth | 1/2 Cup (16 tbs) | |
| Sliced mushrooms | 1 3 Ounce, broiled | |
| Cornstarch | 3 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| Monosodium glutamate | 1/4 Teaspoon | |
| Water | 1/4 Cup (16 tbs) | |
| Soy sauce | 2 Tablespoon | |
| Hot cooked rice | 4 Cup (16 tbs) |
Directions
Cook onion in butter till tender, but not brown.
Add bean sprouts and liquid, sliced water chestnuts, celery, chicken, broth, and mushrooms and liquid.
Heat to boiling.
Mix next 5 ingredients and add.
Bring to boiling, stirring constantly.
Serve over rice; sprinkle with 1/2 cup slivered blanched almonds, toasted.
Add bean sprouts and liquid, sliced water chestnuts, celery, chicken, broth, and mushrooms and liquid.
Heat to boiling.
Mix next 5 ingredients and add.
Bring to boiling, stirring constantly.
Serve over rice; sprinkle with 1/2 cup slivered blanched almonds, toasted.
Chef
