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Chicken and Almonds
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Serves : 2
Preparation time :
10 minutes
Cooking time : 8 minutes
Ingredients :
2 tablespoons raw breast of chicken
2 tablespoons roasted almonds
Peanut oil
1 tablespoon canned bamboo shoots
1 tablespoon canned water chestnuts
1 tablespoon unpeeled cucumber
1 chopped small onion 1/4 pint ( U.S. 5/8 cup) chicken stock 1/2 teaspoon ginger sherry
Pinch each salt, sugar and Ve-Tsin 1/2 teaspoon soy sauce 1/2- 3/4 teaspoon cornflour
1 dessertspoon water
Method :
Cut the chicken into smallish pieces, about half as large again as an almond. Blanch the almonds by dropping them into boiling water for 2 minutes, then into cold water. Slip off the skins by pinching one end of each almond. Dry the almonds cost them with a little peanut oil and either place them in a tin and bake them to a warm gold in the oven at 400F. or Gas Mark 6 or place them in frying pan and toss and stir them over a fair heat. (The oven method results in a more uniform colour.) Thinly slice the bamboo shoots and thickly slice the water chestnuts. Dice the cucumber and roughly chop the onion. Heat 2 tablespoons peanut oil and fry the onion in it for 1 minute. Add the chicken and cook for 2 minutes at high heat. Add the stocks, seasonings and soy sauce and cook for 1 minute. Stir in the cornflour, blended with the water, bring to the boil and cook for 11/2 minutes. Turn into a heated dish and serve with plain boiled rice.
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