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Almond Gai Ding

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Ingredients
  Boneless chicken breast 1⁄2 Pound, cut into 1/2 inch cubes
  Soy sauce 1 Teaspoon
  Wine 1 Teaspoon
  Cornstarch 1 Teaspoon
  Oil 45 Milliliter (3 Tablespoon)
  Chopped ginger 2 Teaspoon
  Chopped garlic 1 Teaspoon
  Carrot 1⁄2 Medium, cut into 1/2 inch cubes
  Soup stock 125 Milliliter (1/2 Cup)
  Celery stalk 1 , cut into 1/2 inch cubes
  Green pepper 1⁄2 , cut into 1/2 inch cubes
  Water chestnuts 125 Milliliter, cut into 1/2 inch cubes (1/2 Cup)
  Bamboo shoot cubes 125 Milliliter (1/2 Cup, 1/2 Inch Size)
  Salt 1⁄2 Teaspoon
  Sugar 3⁄4 Teaspoon
  Sesame oil 1⁄2 Teaspoon
  Cornstarch slurry 1 1⁄2 Teaspoon
  Toasted almonds 125 Milliliter, added at last minute (1/2 Cup)
Directions

1. Marinate chicken for 30 minutes.
2. Heat 2 tablespoons oil in wok over high heat; stir in ginger and garlic and cook for 10-15 seconds. Add chicken and stir-fry until color turns white. Remove and set aside.
3. Heat wok with 1 tablespoon oil over high heat; add carrot and stir-fry 15 seconds. Add 1/4 cup soup stock. Cover and cook for 1 1/2 minutes. Add the remaining vegetables and 1/4 cup soup stock, stirring for another 1 1/2 minutes.

Recipe Summary

Difficulty Level: 
Bit Difficult
Method: 
Stir Fried
Ingredient: 
Almond

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