How to prepare Almond Chicken?

Question

How to prepare Almond Chicken?

Answer 1

Try this.................

http://www.anniesrecipes.com/Kitchen/chi...

Answer 2

Ingredients:

  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

     1/2           cup  Almonds -- slivered

  2 1/2            cup  Chicken -- cooked

  4        Tablespoons  Butter

     1/4           cup  Flour

     1/4           cup  White raisin

     1/2           cup  Mushrooms -- sliced

  1                cup  Evaporated milk

     1/2           cup  Sherry

  1               Dash  Salt

  1               Dash  Pepper



  

Preparation:

Melt half the butter in a large skillet. Saute' mushrooms about 2 minutes. Add rest of butter, flour, salt and pepper to taste. Add raisins and sherry. Cook until sherry has been absorbed. Add milk and simmer 10 minutes. Serve topped with almonds over rice or toast.



  

Nutritional Information:

2371 Calories (kcal); 169g Total Fat; (67% calories from fat); 110g Protein; 75g Carbohydrate; 587mg Cholesterol; 1316mg Sodium

Answer 3

INGREDIENTS:

2 whole chicken b*****s, skinned, boned, and cut in half

1/2 teaspoon salt

1 tablespoon dry sherry

Sauce:

4 tablespoons cornstarch

3 tablespoons water

3 cups chicken broth, homemade or storebought (low-sodium is best)

1 1/2 cups chopped mushrooms (optional)

3 tablespoons chicken fat or butter

2 teaspoons soy sauce

3 tablespoons chicken bouillon granules

Batter:

3 tablespoons cornstarch

3 tablespoons flour

1/2 teaspoon baking powder

1 egg, beaten

1 tablespoon water

Remaining Ingredients:

1 cup shredded lettuce

1/3 cup toasted, slivered almonds

1 green onion, finely chopped (green and white parts)

Oil for deep-frying, as needed

PREPARATION:

Sprinkle chicken with salt and sherry and marinate for 15 minutes.

While chicken is marinating, prepare the sauce. Mix together the cornstarch and water in a small saucepan until smooth. Gradually mix in the chicken broth, mushrooms (if using), chicken fat or butter, soy sauce, and bouillon granules.

Bring the mixture to a boil, stirring constantly. Let boil for 1 minute, and keep warm.

To prepare batter: Beat together the cornstarch, flour, baking powder, egg, and water until smooth. Coat each piece of chicken with the batter.

Heat wok or a large skillet and add oil to a depth of 1/2-inch. Heat to 375 degrees. Cook coated chicken pieces in oil until they are golden, turning them once. This should take about 5 - 7 minutes. Drain the chicken on a tempura rack if you have one, or on paper towels.

Cut the chicken diagonally into strips. Reassemble the strips into chicken breast shapes and place on a bed of shredded lettuce. Sprinkle with almonds and green onion. Spoon the sauce over the chicken and serve.

Answer 4

Chinese Almond Boneless Chicken - WOR SU GAI

By Rhonda Parkinson,

Your Guide to Chinese Cuisine

Almond Boneless Chicken - in which batter coated chicken is deep-fried and sprinkled with almonds - is a specialty in Chinese restaurents in Detroit, Michigan.

The total preparation and cooking time will depend on what type of cooking utensil you use to deep-fry the chicken.

INGREDIENTS:

2 whole chicken b*****s, skinned, boned, and cut in half

1/2 teaspoon salt

1 tablespoon dry sherry

Sauce:

4 tablespoons cornstarch

3 tablespoons water

3 cups chicken broth, homemade or storebought (low-sodium is best)

1 1/2 cups chopped mushrooms (optional)

3 tablespoons chicken fat or butter

2 teaspoons soy sauce

3 tablespoons chicken bouillon granules

Batter:

3 tablespoons cornstarch

3 tablespoons flour

1/2 teaspoon baking powder

1 egg, beaten

1 tablespoon water

Remaining Ingredients:

1 cup shredded lettuce

1/3 cup toasted, slivered almonds

1 green onion, finely chopped (green and white parts)

Oil for deep-frying, as needed

PREPARATION:

Sprinkle chicken with salt and sherry and marinate for 15 minutes.

While chicken is marinating, prepare the sauce. Mix together the cornstarch and water in a small saucepan until smooth. Gradually mix in the chicken broth, mushrooms (if using), chicken fat or butter, soy sauce, and bouillon granules. Bring the mixture to a boil, stirring constantly. Let boil for 1 minute, and keep warm.

To prepare batter: Beat together the cornstarch, flour, baking powder, egg, and water until smooth. Coat each piece of chicken with the batter.

Heat wok or a large skillet and add oil to a depth of 1/2-inch. Heat to 375 degrees. Cook coated chicken pieces in oil until they are golden, turning them once. This should take about 5 - 7 minutes. Drain the chicken on a tempura rack if you have one, or on paper towels.

Cut the chicken diagonally into strips. Reassemble the strips into chicken breast shapes and place on a bed of shredded lettuce. Sprinkle with almonds and green onion. Spoon the sauce over the chicken and serve.

Answer 5

QUICK AND SIMPLE RECIPE

ALMOND CHICKEN  

1 1/2 lbs. chicken b*****s

1 tsp. ginger

2 tsp. honey

1 tbsp. cornstarch

3 tbsp. soy sauce

12 oz. Chinese pea pods

1/4 c. oil

1 c. whole natural almonds

3 tbsp. water

1/3 c. sherry

Skin, bone, and cut up chicken in 1/2-inch cubes. In a bowl, mix ginger, honey, cornstarch and blend in water, soy sauce and sherry. Thaw pea pods if frozen. In a wok, heat oil over medium heat. Add almonds, stirring and cooking for about 3 minutes. Add chicken and cook just until meat turns white. Pour in sherry mixture and cook until sauce thickens. Add pea pods and stir fry until hot and glazed.

Answer 6

I am a vegetarian, I do not know