Chicken Almond Ding Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1/2 lbs: Raw chicken, cut into 2/3" cubes
1: Egg white,
1 tbsp: Cornstarch,
1 tbsp: Soy sauce,
3 tbsp: Peanut oil, divided
Several dashes garlic salt,
1 dash: Ground ginger,
5 tbsp: Diced celery,
2 tbsp: Chopped onions,
2 tbsp: Diced green pepper,
1/4 cup: Chopped carrots,
1/2 cup: Sliced fresh mushrooms,
1/2 cup: Sliced water chestnuts,
1/2 cup: Diced bamboo shoots,
SAUCE
2 tbsp: Dry white wine,
2 tsp: Soy sauce,
1/2 tsp: Sugar,
1/2 tsp: Salt,
1/4 tsp: Sesame oil,
1/4 tsp: White pepper,
Directions:
Marinate chicken in egg whites, cornstarch and 1 tablespoon soy sauce
for 30 minutes. Heat 1 tablespoon oil in large fry pan or wok to 300
degrees and stir-fry chicken pieces rapidly for about 1 minute,or
until chicken loses pink color. Remove from pan and drain on paper
toweling. In same pan, heat 2 tablespoons oil until hot; sprinkle
with garlic salt and dash of ginger. Immediately add remaining
diced vegetables and stir-fry for 10 to 20 seconds. Return chicken
to mixture. Add 2 tablespoons dry white wine and the sauce
ingredients. Cook until done, about 6 minutes. Add a little
cornstarch mixed with water to thicken if necessary.
Source from luhu.jp
for 30 minutes. Heat 1 tablespoon oil in large fry pan or wok to 300
degrees and stir-fry chicken pieces rapidly for about 1 minute,or
until chicken loses pink color. Remove from pan and drain on paper
toweling. In same pan, heat 2 tablespoons oil until hot; sprinkle
with garlic salt and dash of ginger. Immediately add remaining
diced vegetables and stir-fry for 10 to 20 seconds. Return chicken
to mixture. Add 2 tablespoons dry white wine and the sauce
ingredients. Cook until done, about 6 minutes. Add a little
cornstarch mixed with water to thicken if necessary.
Source from luhu.jp