NUT TREE ALMOND CHICKENSource: The Sacramento Cookery Book: The Culinary Heritage of California's Capital by Sally A. Clifford From Nut Tree Restaurant; Nut Tree, Califoria. Servings: 6 1 1/2 lb Chicken breasts, boned 1/3 cup Peanut oil 2 cups Celery, coarsely chopped 2 cups Onions, coarsely chopped 1 cup Bamboo shoots, chopped 1 cup Water chestnuts, sliced 1/4 cup Water 1/4 lb Sugar peas Soy sauce to taste 1 teaspoon Cornstarch 2 tablespoons Water 1/8 lb French-fried blanched almonds plus extra almonds for topping Cut chicken in 3/4-inch cubes. Brown quickly in hot oil in a large skillet. Add next 5 ingredients, cover, and cook about 7 minutes. Scatter sugar peas on top, cover, and cook 5 minutes. Add soy sauce. Mix cornstarch and water; add to skillet and cook, stirring, just until mixture is slightly thickened and glazed. Sprinkle with almonds and serve. Pass soy sauce and extra almonds. Serve with molded cooked rice, and fresh orange slices.
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