Hong Kong Chicken Almond Recipe
Ingredients
| 2 whole chicken breasts | ||
| Salad oil | 3 Tablespoon | |
| Celery | 1 Cup (16 tbs), sliced | |
| Garlic | 1/2 Clove (5gm), minced | |
| 2 envelopes instant chicken broth or 2 chicken bouillon cubes | ||
| Water | 1 1/2 Cup (16 tbs) | |
| Soy sauce | 1 Tablespoon | |
| Crystallized ginger | 1 Tablespoon, chopped | |
| 1 package frozen Chinese pea pods | ||
| Cornstarch | 2 Tablespoon | |
| Toasted slivered almonds | 1/4 Cup (16 tbs) | |
| Hot cooked rice | 3 Cup (16 tbs) | |
Directions
Pull skin from chicken breasts; halve the breasts and cut meat in one piece from bones, then slice meat into long thin strips.
Heat salad oil in a large frying pan; add chicken and saute, stirring constantly, 5 minutes.
Stir in celery and garlic; saute 3 minutes more, or until meat is almost tender.
Stir in chicken broth or bouillon cubes, water, soy sauce and ginger; heat to boiling, crushing cubes, if using, with a spoon; add pea pods; cover.
Simmer 5 minutes.
Smooth cornstarch with a little water to a paste in a cup; stir into chicken mixture.
Cook, stirring constantly, until mixture thickens and boils 3 minutes.
Spoon into a serving dish; sprinkle with almonds.
Serve with rice.
Heat salad oil in a large frying pan; add chicken and saute, stirring constantly, 5 minutes.
Stir in celery and garlic; saute 3 minutes more, or until meat is almost tender.
Stir in chicken broth or bouillon cubes, water, soy sauce and ginger; heat to boiling, crushing cubes, if using, with a spoon; add pea pods; cover.
Simmer 5 minutes.
Smooth cornstarch with a little water to a paste in a cup; stir into chicken mixture.
Cook, stirring constantly, until mixture thickens and boils 3 minutes.
Spoon into a serving dish; sprinkle with almonds.
Serve with rice.
Chef
