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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Source, unknown. Before the computer I had no filing system just a mass of un-correlated recipes. As I come across these recipes its De Ja Vue for the first time. Ingredients:
1 1/2 cups chicken stock, homade is best |
2 tablespoons rice wine or 2 tablespoons dry sherry, will work (not cooking sherry) |
5 teaspoons cornstarch |
1 1/2 tablespoons soy sauce |
1 egg white |
1/4 teaspoon kosher salt |
3 tablespoons rice wine or 3 tablespoons dry sherry, will work |
1 teaspoon cornstarch |
3 tablespoons peanut oil |
4 chicken breasts or 4 chicken thighs, boned,skinned,cut bite sized |
1/2 cup slivered almonds |
10 baby carrots, julinne |
1 inch ginger, grated |
8 scallions, cut into 3/4 inch pieces |
3 stalks celery, sliced into 1/4 inch slices |
1/4 lb button mushroom, quartered |
1/4-1/2 teaspoon crushed red chili pepper flakes |
1 (5 ounce) can bamboo shoots, jullinne |
1 (5 ounce) can water chestnuts, sliced |
3 ounces peanut oil |
4 ounces maifun rice noodles |
Directions:
1. Mix the 4 Sauce ingredients.
2. Set aside.
3. In a seperate bowl mix Egg White, Salt, and 3 TBS Rice Wine.
4. Add Chicken, mix well.
5. Heat wok over high heat.
6. Add 2 TBS Oil.
7. Swirl to coat.
8. Add 1/2 of the chicken, one piece at a time.
9. Cook 4-5 minutes'til brown.
10. Remove, drain on paper towel.
11. Cook other half.
12. set aside.
13. Reheat wok,add 2 TBS Oil, swirl to coat.
14. Add Almonds, stir fry'til golden.
15. Remove, drain on paper towel.
16. Add all remaining ingredients.
17. Stir fry 4-5 minutes.
18. Add Chicken, Almonds, and Sauce.
19. Stir'til heated and sauce thickens.
20. Set aside, keep hot.
21. noodles.
22. Reheat wok, add 3 oz peanut oil.
23. Drop Maifun noodles into oil for 30-40 seconds'til golden brown.
24. Serve the chicken on a bed of fried noodles.
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