chicken almond ding
(1 rating)
This is a recipe I found on my www.dvo.com site and it states: "This Chicken Almond Ding recipe is from the Betty Crocker's New Chinese Cookbook Cookbook"
(1 rating)
yield
4 serving(s)
prep time
15 Min
cook time
15 Min
method
Stir-Fry
Ingredients For chicken almond ding
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2chicken breasts
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1egg white
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2 tspsalt
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1 tspcornstarch
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1 tspsoy sauce
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1 dashwhite pepper
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2carrots
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2 Tbspoyster sauce
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1 Tbspcornstarch
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1 tspcornstarch
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1/4 tspwater
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vegetable oil
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2 Tbspvegetable oil
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1/2 cblanched whole almonds
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1/4 cdiced onion
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1 tspfinely chopped garlic
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1 tspfinely chopped gingerroot
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1 cdiced celery
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1/2 cdiced water chestnut
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1/2 cdiced canned bamboo shoots
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4 ozcan button mushrooms, drained
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1/2 cchicken broth
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1 cfrozen peas
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2 Tbspchopped green onions, (with tops)
How To Make chicken almond ding
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1Remove bones and skin from chicken breasts cut chicken into 1/2-inch pieces. Mix egg white, 1 teaspoon salt, 1 teaspoon cornstarch, the soy sauce and white pepper in medium bowl stir in chicken. Cover and refrigerate 30 minutes.
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2Cut carrots into 1/2-inch pieces. Place carrots in boiling water heat to boiling. Cover and cook 1 minute. Immediately rinse in cold water drain. Mix oyster sauce, 1 tablespoon plus 1 teaspoon cornstarch and the water.
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3Heat vegetable oil (1 inch) in wok to 325°. Add chicken pieces fry until chicken truns white, stirring to separate pieces. Remove chicken from wok drain. Wash and thoroughly dry wok.
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4Heat wok until very hot. Add 2 tablespoons vegetable oil tilt wok to coat side. Add almonds stir-fry 1 minute or until golden brown. Remove almonds from wok drain on paper towels. Add onion, garlic and gignerroot stir-fry until garlic is light brown. Add celery, water chestnuts and 1 teaspoon salt stir-fry 1 minute. Add bamboo shoots and mushrooms stir-fry 1 minute. Stir in carrots, chicken and broth. Heat to boiling cover and cook 2 minutes. Stir in cornstarch mixture, cook and stir 20 seconds or until thickened. Stir in peas. Garnish with almonds and green onions.
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