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| CHICKEN ALMOND DING | |
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2 whole chicken breasts, skinned, boned, diced 1 tsp. salt 1 tsp. cornstarch 1 egg white 1 tsp. soy sauce Pinch ground pepper 1 tsp. each ginger root and garlic, minced 1/4 c. onion, diced 1 tsp. salt 1 c. celery, diced 1/2 c. each water chestnuts and bamboo shoots, diced 1 (4 oz.) can button mushrooms, drained 1/2 c. cold chicken broth or water 4 tsp. cornstarch dissolved in 2 tbsp. water 1 c. pea pods, cut in 3/4 inch pieces 1 (2 oz.) jar pimiento, diced 2 tbsp. oyster sauce (optional) 1/2 c. roasted almonds, halved (optional) 2 tbsp. green onion, chopped (optional) 4 tbsp. oil for stir frying Marinate diced chicken in next 5 ingredients for about 30 minutes (or longer in refrigerator). Prepare remaining ingredients keeping each separate. Set WOK on high heat. Add 2 tbsp. oil, heat until hot. Stir-fry chicken until it turns white (about 2 minutes). Move chicken away from bottom of pan. Add 2 tbsp. oil. Stir-fry ginger, garlic and onion until onion is slightly brown. Add celery, water chestnuts, bamboo shoots, mushrooms, and salt. Stir fry 1 minute. Return chicken to bowl of wok. Add broth and cook to a boil. Stir in cornstarch mixture; cook until thick. Add pea pods, pimiento and oyster sauce. Stir well. Serve, topped with green onions and almonds. Serve with hot rice or boiled noodles. | |
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recipe reviews #113593
Pwurmser (Florida) says:
OK, didn't make yet but I will. Almost impossible to find authentic Chinese in the south, not like near New York and above. Recipe looks perfect for what I used to get as a kid 45 years ago. Cook my own dishes as they come out much better than the poor take-out places. Always did. Another site responded to pork almond ding with "did you mean almondine?, use your spell checker" Obviously too ignorant to check themselves. Got here next and looks perfect. Would leave out pimiento as it's not a Chinese ingredient and wasn't in the one I had years ago. Also, hate celery as a substitute for Bok Choy, readily available today. Will make later, should be perfect.
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