Trader Vic's Chicken Almond

Trader Vic's Copycat Recipe

Serves 8

2 cups finely sliced raw breast of chicken
1/4 cup peanut or salad oil
3 (5 oz.) cans (2 cups) diced bamboo shoots, drained
2 cups diced celery
1 cups diced bok choy (Chinese chard) or Romaine lettuce
2 (5 oz.) cans (1 1/3 cups) water chestnuts, drained and sliced
1/2 cup blanched almonds
2 tablespoons soy sauce
2 teaspoons salt to taste
3 cups chicken broth
1/4 cup cornstarch
1/2 cup cold water

Fry chicken in oil in a preheated heavy large pan. Add remaining ingredients except cornstarch and water. Mix thoroughly. Cover and steam 5 minutes. Blend cornstarch and water, add to chicken and cook, stirring constantly until mixture thickens. Salt to taste. Garnish with extra almonds. Serve at once with Chinese Fried Rice.

Note: High heat and quick stirring are essential. Avoid overcooking.

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