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Serving Size: 6
Preparation Time: 20
minutes
Ingredients:
3 lb chicken breast, no
skin, no bone, R-T-C -- 1.5k
1/3 cup fresh mushrooms
3 tbsp soy sauce
1/2 cup bamboo shoots -- cut diag
3/4 tsp salt
1/2 cup celery -- cut diag
2 tbsp cream
1/4 cup onion -- cut in thin strips
2 tbsp sherry
10 water chestnuts -- thin sliced
1 cup blanched almonds -- or walnuts
1/3 cup
chicken
stock
2 cups peanut oil
Directions:
Cut chicken in shreds. Smear with a mixture of soy sauce, salt, cream and Sherry; set aside. Fry
almonds or walnuts until golden in 1 1/2 cups hot
oil. Pour off oil; drain almonds on a paper towel.
Reheat pan; add 3 tablespoons oil. Saute vegetables
for 1 minute; drain off oil and set aside. Heat 4
tablespoons oil; saute chicken for 1 minute. Mix in
vegetables and stock; simmer 1 minute. Add almonds
or >> walnuts. Serve with salad.
Per Serving
(excluding unknown items):
1099 Calories; 92g Fat (74.9% calories from fat);
57g Protein; 12g Carbohydrate; 3g Dietary Fiber;
143mg Cholesterol; 1037mg Sodium. Exchanges: 1/2
Grain (Starch); 7 1/2 Lean Meat; 1/2 Vegetable; 17
Fat.
More delicious Chinese recipes are available in Nicholas Zhou's cookbook
"Real & Healthy
Chinese Cooking". |
