Chicken Almond Ding
Serves:
Ingredients:
1/2
lb
Raw chicken, cut into 2/3"
1/2
c
Sliced fresh mushrooms
1/2
c
Sliced water chestnuts
1/2
c
Diced bamboo shoots
---------
SAUCE ---------
2
tb
Dry white wine
2
ts
Soy sauce
1/2
ts
Sugar
1/2
ts
Salt
1/4
ts
Sesame oil
1/4
c
Chopped carrots
2
tb
Diced green pepper
cubes
1
Egg white
1
tb
Cornstarch
1
tb
Soy sauce
3
tb
Peanut oil, divided
Several dashes garlic salt
1
ds
Ground ginger
5
tb
Diced celery
2
tb
Chopped onions
1/4
ts
White pepper
Method:
Marinate chicken in egg whites, cornstarch and 1 tablespoon soy sauce for 30 minutes.
Heat 1 tablespoon oil in large fry pan or wok to 300 degrees and stir-fry chicken pieces rapidly for about 1 minute,or until chicken loses pink color.
Remove from pan and drain on paper toweling.
In same pan, heat 2 tablespoons oil until hot; sprinkle with garlic salt and dash of ginger.
Immediately add remaining diced vegetables and stir-fry for 10 to 20 seconds.
Return chicken to mixture.
Add 2 tablespoons dry white wine and the sauce ingredients.
Cook until done, about 6 minutes.
Add a little cornstarch mixed with water to thicken if necessary.