Chicken and Almonds
|Chicken stock||1⁄2 Cup (8 tbs)|
|Soy sauce||2 Teaspoon|
|Granulated sugar||1⁄4 Teaspoon|
|Freshly ground pepper||1 Pinch|
|For stir fry|
|Skinned boned chicken||3⁄4 Pound, uncooked|
|Chinese cabbage/Bok choy||1⁄2 Pound|
|Snow peas||1⁄4 Pound|
|Diced bamboo shoots||1⁄2 Cup (8 tbs)|
|Diced celery||1⁄4 Cup (4 tbs)|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Whole blanched almonds||1⁄2 Cup (8 tbs)|
|Fresh root ginger slice||2|
|Garlic||2 Clove (10 gm), minced|
Sauce: In small bowl, mix half the stock with soy sauce, sugar and pepper; in separate bowl, combine remaining stock and cornstarch.
Set each aside.
Stir-Fry: Dice chicken, mushrooms, cabbage and water chestnuts into 1/4-inch (5 mm) cubes, keeping chicken separate.
String and trim snow peas.
Combine diced vegetables, snow peas, bamboo shoots and celery.
Heat wok over high heat until drop of water immediately sizzles into steam.
Add oil, heat and add almonds; stir-fry for about 2 minutes or just until golden.
With slotted spoon, remove almonds and set aside.
Pour off all but about 2 tbsp (25 mL) oil.
Reheat oil; add ginger and garlic and stir-fry for 30 seconds.
Add chicken, stir-frying for 2 minutes.
Add all vegetables and stir-fry for 30 seconds to coat evenly with oil.
Add soy sauce mixture; cover and steam for 2 minutes or until vegetables are tender-crisp and chicken is cooked through.
Stir cornstarch mixture; pour into wok and stir-fry, uncovered, for about 30 seconds or until ingredients are glazed.
Transfer to heated platter and serve topped with almonds.