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Sausage and Chicken Gumbo
Contrary to popular belief, Southern cuisine does not have to involve frying everything (but it helps in many cases). Learn the secrets of country cooking with our Southern recipes. Y'all enjoy.
Almond Chicken
Yield: Makes 4 to 6 servings
Ingredients:
1-1/2
cups water
4
tablespoons dry sherry, divided
4-1/2
teaspoons plus 1 tablespoon cornstarch, divided
4
teaspoons soy sauce
1
teaspoon chicken bouillon granules
1
egg white
1/2
teaspoon salt
4
whole boneless skinless chicken breasts, cut into 1-inch pieces
Vegetable oil for frying
1/2
cup blanched whole almonds (about 3 ounces)
1
large carrot, diced
1
teaspoon minced fresh ginger
6
green onions, cut into 1-inch pieces
3
stalks celery, diagonally cut into 1/2-inch pieces
8
fresh mushrooms, sliced
1/2
cup sliced bamboo shoots (1/2 of 8-ounce can), drained
Preparation:
1.
Combine water, 2 tablespoons sherry, 4-1/2 teaspoons cornstarch, soy sauce and bouillon granules in small saucepan. Cook and stir over medium heat until mixture boils and thickens, about 5 minutes. Keep warm.
2.
Combine remaining 2 tablespoons sherry, 1 tablespoon cornstarch, egg white and salt in medium bowl. Add chicken pieces; stir to coat well.
3.
Heat oil in wok or large skillet over high heat to 375°F. Add half of chicken; cook and stir 3 to 5 minutes until light brown. Drain on paper towels. Repeat with remaining chicken.
4.
Remove all but 2 tablespoons oil from wok. Add almonds; stir-fry until golden, about 2 minutes. Transfer almonds to small bowl; set aside. Add carrot and ginger to wok; stir-fry 1 minute. Add onions, celery, mushrooms and bamboo shoots; stir-fry until crisp-tender, about 3 minutes. Stir in chicken, almonds and sauce; cook and stir until heated through.
This recipe appears in:
Chinese
