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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I never thought that I would adopt a fancy chinese dish for our any day of the week meal . My kids love it and after preparing it a few times - its easy and quick. Got it out of an Israeli cook book of Chinese food (interesting mix, wouldnt you say?) Ingredients:
500 g chicken breasts, cubed (2x2 cm.) |
1 tablespoon cornstarch |
1 egg white |
1 tablespoon soya sauce |
1 tablespoon dry white wine |
200 g blanched almonds |
2 scallions, sliced (2 cm. length) |
1 clove garlic, crushed |
50 g fresh mushrooms, cut in quarters |
1/2 teaspoon ground ginger |
3 tablespoons clear broth |
1 teaspoon cornstarch |
1/4 teaspoon salt |
1/4 teaspoon sugar |
1 pinch black pepper |
Directions:
1. Mix the ingredients of the marinade and add the chicken cubes.
2. Let stand for at least 20 minutes.
3. Blend ingredients of the sauce.
4. Heat oil in wok and fry almonds till lightly brown.
5. Remove from the wok and absorb excess oil on paper towel.
6. Fry the chicken cubes in hot oil 3-4 minutes, until golden brown, while mixing and separating.
7. Remove and drain.
8. In large shallow frying pan heat 1 tbls.
9. oil, add ginger, scallions and garlic and fry 1 minute.
10. Add the chicken and almonds, mix a minute and add the sauce.
11. Stir until sauce thickens.
12. Serve hot with rice.
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