Chicken and almonds

Chicken and almonds

By
From
The Margaret Fulton Cookbook
Serves
4
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
2 whole chicken breasts, skinned and boned
salt
1 tablespoon cornflour
1 egg white
1 teaspoon sesame oil
1 tablespoon chinese rice wine
1/2 cup vegetable oil
1 cup almonds
1 onion, diced
6 dried mushrooms, soaked in hot water for 20 minutes and diced
1/2 red or green capsicum, cut into 2 cm squares

Sauce:

Quantity Ingredient
2 teaspoons light soy sauce
2 teaspoons cornflour
1/2 cup chicken stock
1 tablespoon chinese rice wine

Method

  1. Cut chicken breasts into small cubes. Mix the chicken with the salt, cornflour, egg white, sesame oil and rice wine. Mix the sauce ingredients together in a small bowl. Heat a pan, add the vegetable oil, and fry the chicken, in several lots, until just coloured. Remove and drain on paper towels. Fry the almonds until golden and set aside. Pour off all but 2 tablespoons oil, sauté the onion, mushrooms and capsicum, until lightly coloured. Add the sauce ingredients and bring to the boil. Return the chicken and mix well. Add the almonds and serve.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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