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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 2 |
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This is from the Diana Liu cookbook. This is a great recipe but slightly different from most Chinese restaurants. Ingredients:
2 chicken breasts |
1 egg, beaten |
2 tablespoons flour |
2 tablespoons cornstarch |
1 teaspoon salt |
1 teaspoon sherry wine |
2 cups oil |
1/2 cup toasted almond |
1 tablespoon soy sauce |
1 tablespoon sesame oil |
1 1/2 cups chicken broth |
1/2 teaspoon white pepper |
1 tablespoon oyster sauce |
2 tablespoons cornstarch, in 2 tblsp. water |
2 tablespoons oil |
1/2 cup frozen peas and carrot |
1/4 cup bamboo shoot, diced |
1/2 cup dried chinese mushrooms, soaked in boiling water for 20 minutes, squeezed dry, stems removed and diced |
Directions:
1. Steam chicken breasts for 25 minutes.
2. Remove bones, cut each breast in half.
3. Mix flour, cornstarch, salt, egg, and sherry.
4. Dip chicken into batter.
5. Deep fry chicken in hot oil until golden brown; cut into bite-sized pieces; place in a serving dish; set aside.
6. Heat 2 Tblsp. oil in frying pan until hot.
7. Saute frozen peas and carrots, bamboo shoots and mushrooms for 3 minutes.
8. Add chicken broth, soy sauce, sesame oil, pepper and oyster sauce to vegetables; bring to boil.
9. Stir in cornstarch continously until sauce thickens.
10. Pour sauce over chicken; sprinkle toasted almonds over all.
11. Serve hot.
12. Note: Toast almonds in oven in a shallow pan at 350* for 10-12 minutes.
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