Almond Chicken Gai-Ding

By Tiller

Ingredients

• Chinese cabbage
• 4 chicken breast
• 3 celery stalks
• 1 med red and green bell peppers
• 4 oz can bamboo shoots
• 2 tbsp dry sherry
• 1/2 cup chicken stock
• 2 tbsp oil
• 1 tsp salt & pepper
• 2 tbsp oyster sauce
• 1 med spanish onions
• 6 green onions opt
• 4 oz baby corn
• 3 tbsp cornstarch
• 2 cubes of chicken stock
• oil for deep frying
• 1 tsp sugar
• 6 oz roasted almonds

Preparation

Step 1

Cut chicken meat into 1/4 inch cubes. Place in bowl and marinate with 1 tsp salt, pepper,1tbsp dry sherry, sesame oil and cooking oil ,1 1/2 tbsp cornstarch.
Cut peppers into 1/2 inch squares, cut the celery, onion, green onions, bamboo shoots and baby corn the same size as the peppers.
Deep fry the marinated chicken pieces in 375* oil for approx 1/2 minute, remove and drain well. Heat the 2 tbsp cooking oil in wok and add all the cut veges and the chicken pieces, stir fry for 5 minutes, add the sherry.
Pour the chicken stock cubes, chicken, salt and pepper and sugar. Stir well for 1/2 minutes and add oyster sauce slowly, stir in the cornstarch and water mixture for thickening, Serve with roasted almonds on top.