Chicken Almond Ding

 

2
whole chicken breasts (about 2 pounds)
1
egg whites
1
teaspoon salt
1
teaspoon cornstarch
1
teaspoon soy sauce
Dash of white pepper
2
Medium carrots
2
tablespoons oyster sauce or 1 tablespoon dark soy sauce
4
teaspoons cornstarch
1/4
teaspoon water
Vegetable oil
2
tablespoons vegetable oil
1/4
cup diced onion
1
teaspoon finely chopped garlic
1
teaspoon finely chopped gingerroot
1
cup diced celery
1/2
cup diced canned water chestnuts
1
teaspoon salt
1/2
cup diced bamboo shoots
1
4-ounce can button mushrooms, drained
1/2
cup chicken broth
1
cup frozen peas
1/2
cup roasted whole almonds
2
tablespoons chopped green onions (with tops)

 

 

Remove bones and skin from chicken;  cut chicken into 1/2-inch pieces.  Mix egg white, 1 teaspoon salt, 1 teaspoon cornstarch, the soy sauce and white pepper in glass or plastic bowl;  stir in chicken.  Cover and refrigerate 30 minutes.

 

>Cut carrots into 1/2-inch pieces.  Place carrots in boiling water.  Cover and cook 1 minute.  Immediately rinse under cold running water;  drain.  Mix oyster sauce, 4 teaspoons cornstarch and the water.

 

Heat 1 inch vegetable oil in wok to 325 degrees.  Add chicken;  fry, turning frequently, until chicken turns white.  Remove from wok to strainer.  Wash and dry wok thoroughly.

 

Heat wok until 1 or 2 drops of water bubble and skitter when sprinkled in wok.  Add 2 tablespoons vegetable oil;  rotate wok to coat side.  Add onion, garlic and gingerroot;  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 chicken broth.  Heat to boiling;  cover and cook 2 minutes.  Stir in cornstarch mixture;  cook and stir until thickened, about 20 seconds.  Stir in peas.  Garnish with almonds and green onions. 

 

Makes 6 servings.