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Chicken Almond Ding

Ingredients
 

1/2 lb raw chicken, cut into 2/3 cubes
1 egg white
1 tbsp cornstarch
1 tbsp soy sauce
3 tbsp peanut oil, divided
1 several dashes garlic salt
1 dash ground ginger
5 tbsp diced celery
2 tbsp chopped onions
2 tbsp 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 tbsp dry white wine
2 tsp soy sauce
1/2 tsp sugar
1/2 tsp salt
1/4 tsp sesame oil
1/4 tsp white pepper




 
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Preparation
 
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.

 

 
Servings: 6

 

 

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