Tuesday, December 18, 2012,9:25 PM
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PrintBRAISED CHICKEN AND ALMONDS
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Combine chicken pieces, soy sauce, salt and sherry. Parboil carrots and beans until crispy tender. Rinse in cold water.
- Heat oil for deep-frying and add chicken cubes in small quantities.
- When white, remove and drain.
- Heat oil, add ginger, garlic and vegetables in order of texture; onion, celery, beans, carrot, mushrooms and bamboo shoot.
- Stir -fry over high heat. Add stock and cook covered 2 minutes. Remove from pan.
- Heat oil, add chicken and stir-fry over high heat 3 minutes. Return vegetables and stir in oyster sauce.
- Add blended corn flour and water. Fold in shallots and half of the almonds.
- Serve garnished with remaining almonds.
INGREDIENTS
- 1 kg boned chicken, cut in 2 cm dice
- 2 tablespoons soy sauce
- 1 teaspoon salt
- 2 tablespoons dry sherry
- 250 grams carrot cut in 2 cm dice
- 250 grams beans cut in 2 cm dice
- 500 ml Cooking oil, for deep-frying
- 6 tablespoons Cooking oil
- 1 teaspoon chopped fresh ginger root
- 1 teaspoon chopped garlic
- 2 onions cut in 2 cm dice
- 2 stalk celery cut in 2 cm dice
- 6 Chinese mushrooms, soaked in warm water 20 minutes and cut in 2 cm dices
- 250 grams bamboo shoot cut in 2 cm dice
- 250 ml chicken stock
- 3 tablespoons oyster sauce
- 5 teaspoons corn flour blended with
- 2 tablespoons water
- 4 shallots cut in 2 cm dice
- 250 grams almonds, toasted
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