Hong Kong Chicken Almond
|Whole chicken breasts||2|
|Salad oil||3 Tablespoon|
|Sliced celery||1 Cup (16 tbs)|
|Garlic||1⁄2 Clove (2.5 gm), minced|
|Instant chicken broth/2 chicken bouillon cubes||2 Tablespoon (2 Envelopes)|
|Water||1 1⁄2 Cup (24 tbs)|
|Soy sauce||1 Tablespoon|
|Chopped crystallized ginger||1 Tablespoon|
|Frozen chinese pea pods||10 Ounce (1 Package)|
|Toasted slivered almonds||1⁄4 Cup (4 tbs)|
|Hot cooked rice||3 Cup (48 tbs)|
Pull skin from chicken breasts; halve the breasts and cut meat in one piece from bones, then slice meat into long thin strips.
Heat salad oil in a large frying pan; add chicken and saute, stirring constantly, 5 minutes.
Stir in celery and garlic; saute 3 minutes more, or until meat is almost tender.
Stir in chicken broth or bouillon cubes, water, soy sauce and ginger; heat to boiling, crushing cubes, if using, with a spoon; add pea pods; cover.
Simmer 5 minutes.
Smooth cornstarch with a little water to a paste in a cup; stir into chicken mixture.
Cook, stirring constantly, until mixture thickens and boils 3 minutes.
Spoon into a serving dish; sprinkle with almonds.
Serve with rice.