Chicken and Almonds
|Salt||1 1⁄2 Teaspoon|
|Sherry||1⁄4 Cup (4 tbs)|
|Oil||1 1⁄2 Tablespoon|
|Green beans||4 Ounce|
|Canned water chestnuts||5 Ounce|
|Chopped chives||2 Tablespoon|
|Toasted almonds||1 Ounce|
|Chicken stock cube||1|
Bone chicken breasts, cut meat into 1/2 in. cubes.
Combine chicken pieces, salt, cornflour, egg-white and sherry in bowl.
Heat oil in fry-pan.
Deep-fry chicken until just changing colour;drain.
String beans (or use quick-frozen beans).
Cut beans, celery and pepper into 1 in. strips; parboil 5 minutes.
Drain water chestnuts, cut in half.
Pour off excess liquid from pan and leave enough to saute all vegetables together.
Add prepared vegetables and return chicken to pan.
Season to taste, heat through thoroughly.
Pour sauce over chicken mixture.