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Ingredientes
- 1 x Spring chicken
- 1 c. Stock
- 1/2 c. Almond meats
- 1 x Egg
- 1/2 c. Flour
- 1/2 tsp Salt
- Â Â Oil for deep-frying
- 1 Tbsp. Cornstarch
- 2 Tbsp. Water
- 2 Tbsp. Soy sauce
- 1 Tbsp. Honey
- 1/2 c. Water
Direcciones
- 1. Wipe chicken with a damp cloth. With a sharp knife, make an incision along backbone, but don't cut through bone. Place bird in a heatproof bowl and add in stock.
- 2. Steam 30 min. (See "How-to Section"). Meanwhile blanch almonds and chop coarsely.
- 3. Let bird cold slightly; then bone. Beat egg lightly and blend in flour and salt to make a batter; then coat chicken with batter.
- 4. Heat oil till nearly smoking. Gently lower in chicken, using a wire basket or possibly large long-handled Chinese strainer. Deep-fry, basting and turning till golden brown. Drain on paper toweling.
- 5. Let bird cold slightly. Carefully cut in 1-1/2-inch strips (running from backbone to breastbone), then in 1-1/2-inch squares. Arrange, skin-side up, on a serving platter.
- 6. In a c., blend cornstarch and cool water to a paste. In a saucepan, combine soy sauce, honey and remaining water, and heat, stirring. Then add in cornstarch paste and stir in to thicken. Pour over chicken. Garnish with nutmeats and serve. VARIATION: For the almonds, substitute walnuts or possibly pecans, or possibly use all 3 in combination.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 93g | |
| Recipe makes 6 servings | |
| Calories 70 | |
| Calories from Fat 8 | 11% |
| Total Fat 0.92g | 1% |
| Saturated Fat 0.29g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 637mg | 27% |
| Potassium 56mg | 2% |
| Total Carbs 12.53g | 3% |
| Dietary Fiber 0.3g | 1% |
| Sugars 3.05g | 2% |
| Protein 2.8g | 4% |
