Recipe by HEP MEP
Haven't dusted off the old wok for a while, but I used to make it a lot.It's from a cookbook entitled Chicken Breasts by Diane Rozas printed in 1985. I recommend you use the almonds - they make the dish. (my husband used to call this "Gai Guy Chow" hahaha!)
Top Review by spatchcock
MEP, this was a great recipe! I used tofu instead of chicken, and so had to compensate for the lack of saltiness with a little soy sauce. I didn't have sliced almonds, so I just added them into the wok a bit earlier so they could soften up a bit--and that worked fine. I also used dried shiitake mushrooms (not regular ones) that I soaked for about 30 minutes. Very nice recipe--thanks for sharing!
- 1 lb boneless skinless chicken breast, and cut into 1 inch pieces
- 2 tablespoons cornstarch
- 1 egg white
- 1 tablespoon dry sherry
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1⁄3 cup chicken stock
- 2 tablespoons vegetable oil
- 3 slices gingerroot, thin, minced
- 1 garlic clove, minced
- 1⁄2 lb mushroom, cleaned, stems removed, and sliced
- 5 water chestnuts, thinly sliced
- sliced almonds, sauteed in (optional)
- butter (optional)
Directions See How It's Made
- In a bowl, combine the chicken, 1 tablespoon of the cornstarch, the egg white, sherry, salt and pepper.
- Marinate for 15 minutes.
- Combine the stock and the remaining 1 tablespoon of cornstarch.
- Set aside.
- Heat the oil in a wok over medium-high heat until very hot but not smoking.
- Add the ginger and garlic and stir-fry for 1 minute.
- Add the chicken and marinade and continue stir-frying for 3 minutes,or just until the chicken begins to turn brown.
- Add the mushrooms and stir-fry for 1 minute more.
- Stir the stock and cornstarch mixture into the wok; cook for about 30 seconds, or until the sauce thickens.
- Add in the water chestnuts and heat through.
- Serve on a bed of hot white rice and sprinkle generously with sautéed almonds, if desired.