Almond Chicken
1 pound skinned chicken breast.
1 cup vegetable oil
5 slices fresh ginger root
3 green onions, chopped to about 1 lengths
1 green pepper, chopped as above
1/2 cup diced bamboo shoots
1/3 slivered almonds
MARINADE
1/4 teaspoon salt
1/8 teaspoon white pepper
1 teaspoon cornstarch
1 tablespoon soy sauce
1 egg white
SEASONING SAUCE
1 tablespoon rice vinegar
2 tablespoon soy sauce
1 tablespoon dry sherry
1/2 teaspoon salt
1 teaspoon sugar
1/2 teaspoon cornstarch
Instructions: Dice chicken into 1 inch cubes. Combine marinade ingredients, add
chicken and mix well. Let stand 1/2 hour. Heat oil in wok, add chicken and stir
fry until browned. Remove chicken and drain well. Stir fry ginger, onion, pepper
and bamboo shoots for about 1 minute until vegetables are crisp-tender. Combine
ingredients for seasoning sauce in a small bowl, mix well and add to wok. bring
to boil. Add chicken to boiling sauce. Stir fry chicken until coated with sauce.
Add almonds, mix well and serve hot.
VARIATION Deep fry slivered almonds in vegetable oil for 2 to 3 minutes to crisp
them up. drain well on paper towel. Let stand for 5 minutes before using.