chicken almond ding

Name: Chicken Almond Ding
Prep time: 15 min
Cook time: 15 min
Yield: 4
Cuisine: Cuban
Ingredients: 2 - chicken breasts; 1 - egg white; 2 teaspoon(s) salt; 1 teaspoon(s) cornstarch; 1 teaspoon(s) soy sauce; 1 dash(es) white pepper; 2 - carrots; 2 tablespoon(s) oyster sauce; 1 tablespoon(s) cornstarch; 1 teaspoon(s) cornstarch; 1/4 teaspoon(s) water; - vegetable oil; 2 tablespoon(s) vegetable oil; 1/2 cup(s) blanched whole almonds; 1/4 cup(s) diced onion; 1 teaspoon(s) finely chopped garlic; 1 teaspoon(s) finely chopped gingerroot; 1 cup(s) diced celery; 1/2 cup(s) diced water chestnut; 1/2 cup(s) diced canned bamboo shoots; 4 ounce(s) can button mushrooms, drained; 1/2 cup(s) chicken broth; 1 cup(s) frozen peas; 2 tablespoon(s) chopped green onions, (with tops)

(1 RATING)

17 Pinches 2 Photos

Lynn Dine

Tampa, FL

Updated on Aug 4, 2014

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"

Rate

prep time 15 Min

cook time 15 Min

method Stir-Fry

yield 4 serving(s)

Ingredients

2 - chicken breasts
1 - egg white
2 teaspoons salt
1 teaspoon cornstarch
1 teaspoon soy sauce
1 dash white pepper
2 - carrots
2 tablespoons oyster sauce
1 tablespoon cornstarch
1 teaspoon cornstarch
1/4 teaspoon water
- vegetable oil
2 tablespoons vegetable oil
1/2 cup blanched whole almonds
1/4 cup diced onion
1 teaspoon finely chopped garlic
1 teaspoon finely chopped gingerroot
1 cup diced celery
1/2 cup diced water chestnut
1/2 cup diced canned bamboo shoots
4 ounces can button mushrooms, drained
1/2 cup chicken broth
1 cup frozen peas
2 tablespoons chopped green onions, (with tops)

How To Make chicken almond ding

Step 1

Remove 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.

Step 2

Cut 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.
Step 3

Heat 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.
Step 4

Heat 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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