| | Almond Chicken 2 cups of finely sliced raw chicken breasts
1/4 cup of salad oil
2 cups of canned bamboo shoots, cut in 1/4 inch squares
2 cups of diced celery
1 cup of diced Chinese chard
1 cup of sliced water chestnuts
1/2 cup of blanches almonds
2 tablespoons of soy sauce
salt to taste
2 teaspoons of monosodium glutamate
3 cups of chicken broth
1/4 cup of cornstarch
1/2 cup of cold water |
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Fry the chicken in hot oil in preheated large heavy pan stirring constantly over high heat. When chicken is tender add the remaining ingredients expect the cornstarch and water and ix thoroughly. Cover and stem for 5 minutes. Blend the cornstarch with cold water, add to chicken mixture and stir constantly until thick. Serve immediately, garnished with almonds. Serves 6 |
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