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Name: Chinese Almond Chicken
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: Chinese
Ingredients: 3 lb Chicken*; 1/3 c Fresh mushrooms**; 1/2 c Bamboo shoots; cut diag; 1 tb Cornstarch; 3/4 ts Salt; 1/3 c Chicken Stock; 2 tb Sherry; 1/2 c Celery; cur diag cut; 1/4 c Onion; cut in thin strips; 2 c Peanut oil; 10 Water chestnuts; thin sliced; 1 c Blanched almonds or walnuts; 3 tb Soy sauce

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INGREDIENTS

3 lb Chicken*
1/3 c Fresh mushrooms**
1/2 c Bamboo shoots; cut diag
1 tb Cornstarch
3/4 ts Salt
1/3 c Chicken Stock
2 tb Sherry
1/2 c Celery; cur diag cut
1/4 c Onion; cut in thin strips
2 c Peanut oil
10 Water chestnuts; thin sliced
1 c Blanched almonds or walnuts
3 tb Soy sauce

Servings

INSTRUCTIONS

*cleaned and skinned (or; for less work; **sliced lengthwise or 1 4 oz. can, drained. You can use deboned and skinned chicken breasts) >> Remove both light and dark meat from bones; cut in shreds. Smear with a mixture of soy sauce, salt, cornstarch and Sherry; set aside. Fry almonds or walnuts until golden in 1 1/2 cups hot oil. Pour off oil; drain almonds on a paper towel. Reheat pan; add 3 tablespoons oil. Saute vegetables for 1 minute; drain off oil and set aside. Heat 4 tablespoons oil; saute chicken for 1 minute. Mix in vegetables and stock; simmer 1 minute . Add almonds or >> walnuts. Serve with rice. Serves 4 to 6 people. FROM: DORIS HILL (GBGH75A) Converted by MMCONV vers. 1.00 Posted to MC-Recipe Digest V1 #264 Date: Mon, 28 Oct 1996 21:34:10 +0800 (HKT) From: Sweeney

NOTES

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Chinese Almond Chicken

3 lb Chicken*
1/3 c Fresh mushrooms**
1/2 c Bamboo shoots; cut diag
1 tb Cornstarch
3/4 ts Salt
1/3 c Chicken Stock
2 tb Sherry
1/2 c Celery; cur diag cut
1/4 c Onion; cut in thin strips
2 c Peanut oil
10 Water chestnuts; thin sliced
1 c Blanched almonds or walnuts
3 tb Soy sauce

*cleaned and skinned (or; for less work; **sliced lengthwise or 1 4 oz.  can, drained. You can use deboned and skinned chicken breasts) >> Remove  both light and dark meat from bones; cut in shreds. Smear with a mixture of  soy sauce, salt, cornstarch and Sherry; set aside. Fry almonds or walnuts  until golden in 1 1/2 cups hot oil. Pour off oil; drain almonds on a paper  towel. Reheat pan; add 3 tablespoons oil. Saute vegetables for 1 minute;  drain off oil and set aside. Heat 4 tablespoons oil; saute chicken for 1  minute. Mix in vegetables and stock; simmer 1 minute . Add almonds or >>  walnuts. Serve with rice. Serves 4 to 6 people. FROM: DORIS HILL (GBGH75A)  Converted by MMCONV vers. 1.00  Posted to MC-Recipe Digest V1 #264    Date: Mon, 28 Oct 1996 21:34:10 +0800 (HKT)    From: Sweeney <sweeney@asiaonline.net>

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Nutrition

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Serving Size: 1 Serving (501g)
Recipe Makes: 4 Servings

Calories: 989
Calories from Fat: 977 (99%)

Amt Per Serving		% DV

	Total Fat 108.5g	145 %
	Saturated Fat 18.4g	92 %
	Monounsaturated Fat 50.1g
	Polyunsanturated Fat 34.7g
Cholesterol 1.2mg		0 %
Sodium 246.4mg		8 %
Potassium 69.7mg		2 %
Total Carbohydrate 4.1g		1 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 3.8g
Protein 1.5g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 989

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