Name: Chicken and almonds
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 4 chicken breast fillets; 1 teaspoon salt; 1 tablespoon cornflour; 1 egg white; 1 1/2 tablespoon dry sherry; oil for deep-frying; 6 shallots; 125 gram (4oz) mushrooms; 1 carrot; 1/2 x 230g can bamboo shoots; 3 sticks celery; 1 teaspoon grated green ginger; 2 tablespoon oil, extra; 60 gram (2oz) blanched almonds; 1 tablespoon cornflour; 1 1/2 cup water; 1 tablespoon soy sauce; 1 chicken stock cube; 1 tablespoon dry sherry

Chicken and almonds

A classic Chinese stir-fry, chicken with almonds is flavoured with soy and spiked with sherry, straight from the pages of the Women's Weekly Chinese Cooking Class book.

Serves 6

Cook

30M

Ingredients

4 chicken breast fillets

1 teaspoon salt

1 tablespoon cornflour

1 egg white

1 1/2 tablespoon dry sherry

oil for deep-frying

6 shallots

125 gram (4oz) mushrooms

1 carrot

1/2 x 230g can bamboo shoots

3 sticks celery

1 teaspoon grated green ginger

2 tablespoon oil, extra

60 gram (2oz) blanched almonds

1 tablespoon cornflour

1 1/2 cup water

1 tablespoon soy sauce

1 chicken stock cube

1 tablespoon dry sherry

Method

1.Slice mushrooms roughly. Slice celery diagonally. Cut shallots into 2.5cm (1in) pieces. Slice bamboo shoots thinly, cut into 1cm (½ in) strips. Peel and dice carrot.

2.Remove any skin from chicken fillets and cut meat into 2.5cm (1in) pieces, combine with salt, cornflour, lightly beaten egg white and sherry. Mix well.

3.Deep-fry chicken pieces in hot oil until just changing colour, drain well.

4.Heat extra oil in pan, add almonds, fry until golden brown. Remove from pan, drain on absorbent paper.

5.Meanwhile, make sauce. Blend cornflour with water, soy sauce, sherry and crumbled stock cube. Stir over medium heat until sauce boils and thickens.

6.Add grated ginger and diced carrots to pan, fry gently one minute, add remaining vegetables, saute until tender but still crisp, stirring occasionally, add chicken, heat through. Add sauce, mix through, stir in almonds.

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Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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