Hsing Jen Chi Ting Recipe
Ingredients
| Cooking oil | 3 Tablespoon | |
| Salt | 1 Teaspoon | |
| 2 cups diced raw chicken | ||
| Soy sauce | 2 Tablespoon | |
| 1 cup cooked peas | ||
| Celery | 1 Cup (16 tbs), diced | |
| Mushrooms | 1/2 Cup (16 tbs), canned | |
| Boiling water | 1 Cup (16 tbs) | |
| Cornstarch | 1 Tablespoon | |
| Cold water | 1/4 Cup (16 tbs) | |
| Toasted almonds | 1/2 Cup (16 tbs) | |
Directions
Heat oil and salt in a deep frying pan; when very hot, add chicken and saute for 3 minutes.
Season with soy sauce and stir well.
Add peas, celery, mushrooms, and boiling water very slowly; stir well.
Cover pan and cook for about 4 minutes.
Add cornstarch mixed with cold water, and lower heat.
When the gravy thickens and becomes clear, remove from heat and transfer to a shallow plate.
Sprinkle with toasted almonds.
Serve very hot.
Makes 4 servings.
Season with soy sauce and stir well.
Add peas, celery, mushrooms, and boiling water very slowly; stir well.
Cover pan and cook for about 4 minutes.
Add cornstarch mixed with cold water, and lower heat.
When the gravy thickens and becomes clear, remove from heat and transfer to a shallow plate.
Sprinkle with toasted almonds.
Serve very hot.
Makes 4 servings.
Chef
