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Ingredientes
- 2 frying chickens, cut up (about 4 lb.)
- 1/2 c. flour
- 2 teaspoon salt, divided
- 1/4 teaspoon pepper, divided
- 6 tbsp. salad oil, divided
- 3/4 c. sliced blanched almonds
- 4 1/2 c. chicken stock
- 1 clove garlic
- 1 teaspoon ginger
- 6 tbsp. cornstarch
- 3 tbsp. water
- 1/4 c. soy sauce
- 1/2 c. sliced scallions
- 1 c. thinly sliced celery
- 1 (5 ounce.) can water chestnuts, sliced
- 1 (5 1/2 ounce.) can bamboo shoots
- 1 (6 ounce.) can button mushrooms, liquid removed
- 1 c. finely diced cucumber
Direcciones
- Dredge chicken with flour with has been seasoned with 1 tsp. salt and 1/8 tsp. pepper. Saute/fry chicken pcs in 3 Tbsp. salad oil in heavy skillet, till lightly browned.
- Remove chicken to Dutch oven; add in almonds to drippings in skillet and saute/fry till lightly browned. Add in chicken stock, remaining salt and pepper, garlic and ginger to chicken. Cover and bring to boil. Reduce heat and simmer 30 min, till tender.
- Remove chicken to shallow casserole; cover and hot in oven. Make paste of cornstarch, water and soy sauce, add in to chicken stock, stirring constantly till blended. Cook and stir till thickened, 5 min.
- Meanwhile saute/fry scallions, celery, water chestnuts, bamboo shoots, mushrooms, and cucumber in remaining 3 Tbsp. oil in skillet, just till tender. Pour thickened sauce over chicken; top with sauteed vegetables and sprinkle with blanched almonds.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 361g | |
| Recipe makes 12 servings | |
| Calories 624 | |
| Calories from Fat 380 | 61% |
| Total Fat 42.6g | 53% |
| Saturated Fat 10.41g | 42% |
| Trans Fat 0.0g | |
| Cholesterol 154mg | 51% |
| Sodium 982mg | 41% |
| Potassium 640mg | 18% |
| Total Carbs 16.01g | 4% |
| Dietary Fiber 1.9g | 6% |
| Sugars 0.98g | 1% |
| Protein 42.67g | 68% |
