Hsing Jen Chi Ting
|Cooking oil||3 Tablespoon|
|Diced chicken||2 Cup (32 tbs) (Raw)|
|Soy sauce||2 Tablespoon|
|Cooked peas||1 Cup (16 tbs)|
|Diced celery||1 Cup (16 tbs)|
|Canned mushrooms||1⁄2 Cup (8 tbs)|
|Boiling water||1 Cup (16 tbs)|
|Cold water||1⁄4 Cup (4 tbs)|
|Toasted almonds||1⁄2 Cup (8 tbs)|
Heat oil and salt in a deep frying pan; when very hot, add chicken and saute for 3 minutes.
Season with soy sauce and stir well.
Add peas, celery, mushrooms, and boiling water very slowly; stir well.
Cover pan and cook for about 4 minutes.
Add cornstarch mixed with cold water, and lower heat.
When the gravy thickens and becomes clear, remove from heat and transfer to a shallow plate.
Sprinkle with toasted almonds.
Serve very hot.
Makes 4 servings.