Chicken Almond Dingchicken, chinese 1/2 lb raw chicken, cut into 2/3 cubes 1 egg white 1 tablespoon cornstarch 1 tablespoon soy sauce 3 tablespoon peanut oil, divided 1 several dashes garlic salt 1 dash ground ginger 5 tablespoon diced celery 2 tablespoon chopped onions 2 tablespoon 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 tablespoon dry white wine 2 teaspoon soy sauce 1/2 teaspoon sugar 1/2 teaspoon salt 1/4 teaspoon sesame oil 1/4 teaspoon white pepper 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. |
