Singaporean Almond Chicken Recipe
Summary
Preparation Time20 MinCooking Time15 Min
Ready In35 MinDifficulty LevelEasy
Health IndexHealthyServings4
Ingredients
| Red onion | 1 | |
| Soy sauce | 1 Tablespoon | |
| Sherry vinegar | 1 Tablespoon | |
| Sesame oil | 1 Teaspoon | |
| Five spice powder | 1/2 Teaspoon | |
| Chicken thighs | 375 Gram | |
| Dried sliced mushrooms – 1 drum ( 25 g or 1 oz) | ||
| Corn flour | 2 Teaspoon | |
| Cold chicken stock or water - 8 tablespoons | ||
| Tomato puree | 1 Teaspoon | |
| Vegetable oil | 2 Cup (16 tbs) (For frying) | |
| Blanched almonds | 50 Gram | |
| Cooked ham | 125 Gram, sliced | |
| Sliced bamboo shoots – 1 can (250 g or 8 oz), drained | ||
Directions
GETTING READY
1) In a bowl, add onion, soy sauce, sherry or vinegar, sesame oil and five-spice powder. Whisk all together.
2) Place the chicken pieces and stir well.
3) Cover with a plastic wrap or lid and place inside refrigerator to marinate for 20-30 minutes, by turning the chicken occasionally.
4) In a jug, mix corn flour with 2 tablespoons of the stock or water to make a paste. Stir in the remaining stock or water and the tomato puree. Set aside.
5) In a saucepan with boiling water, cook the dried mushroom for about 10 minutes, according to the instructions on the drum. Drain water and place the mushrooms aside.
MAKING
6) In a wok, add vegetable oil to heat up until hot.
7) Shallow-fry the almonds to golden brown.
8) With a slotted spoon, remove the almonds on paper towel to drain oil.
9) Leave 1 tablespoon oil in the wok, and transfer the remaining in a bowl.
10) Pour in chicken along with marinade to stir-fry over a high heat for 2-3 minutes.
11) Stir in the corn flour mixture.
12) Bring the liquid to a boil by increasing the heat.
13) Continue stirring until the sauce turns thick and glossy.
14) Fold in mushrooms, ham and bamboo shoots.
15) Stir-fry all the ingredients for couple of minutes more until the chicken turns soft.
SERVING
16) In a serving plate, transfer the chicken preparation. Sprinkle fried almonds on top, just before serving hot.
1) In a bowl, add onion, soy sauce, sherry or vinegar, sesame oil and five-spice powder. Whisk all together.
2) Place the chicken pieces and stir well.
3) Cover with a plastic wrap or lid and place inside refrigerator to marinate for 20-30 minutes, by turning the chicken occasionally.
4) In a jug, mix corn flour with 2 tablespoons of the stock or water to make a paste. Stir in the remaining stock or water and the tomato puree. Set aside.
5) In a saucepan with boiling water, cook the dried mushroom for about 10 minutes, according to the instructions on the drum. Drain water and place the mushrooms aside.
MAKING
6) In a wok, add vegetable oil to heat up until hot.
7) Shallow-fry the almonds to golden brown.
8) With a slotted spoon, remove the almonds on paper towel to drain oil.
9) Leave 1 tablespoon oil in the wok, and transfer the remaining in a bowl.
10) Pour in chicken along with marinade to stir-fry over a high heat for 2-3 minutes.
11) Stir in the corn flour mixture.
12) Bring the liquid to a boil by increasing the heat.
13) Continue stirring until the sauce turns thick and glossy.
14) Fold in mushrooms, ham and bamboo shoots.
15) Stir-fry all the ingredients for couple of minutes more until the chicken turns soft.
SERVING
16) In a serving plate, transfer the chicken preparation. Sprinkle fried almonds on top, just before serving hot.
Chef
