Recipe: Almond Chicken (Sui Gai)

Almond Chicken (Sui Gai)
rec.food.cooking/Angela M./2000
Makes 3 or 4 servings

Begin with 1/2 cup blanched almond halves. Deep fry in 3 cups of 350 degree oil for 2 or 3 minutes until golden brown. Remove from oil; drain well; let stand at least 5 minutes.

Alternatively, toast the almonds in a couple tablespoons oil in a wok or frying pan over medium heat until golden (takes a while).

1 lb skinned, boned chicken, diced into 1 inch cubes

Marinade:
1/4 tsp salt
1/8 tsp pepper
2 tsp cornstarch
2 tsp soy sauce
2 tsp dry sherry

1/2 cup peanut oil
1 small clove garlic, minced
5 slices fresh ginger root
3 green onions cut in 1-inch lengths
1 green bell pepper chopped in 1-inch pieces (or 1/4 lb snow peas)
1/2 cup diced whole bamboo shoots

Seasoning sauce:
1 tbsp rice vinegar or white vinegar
2 tbsp soy sauce
1 tbsp rice wine or dry sherry
1/2 tsp salt
1 tsp sugar
1/2 tsp cornstarch

Combine marinade ingredients in a bowl. Add chicken and toss to coat it completely. Then add 1 1/2 tsp oil and toss again. Let stand for 30 minutes.

Combine seasoning sauce ingredients in a small bowl and set it aside.

Add 2 tablespoons oil to a hot wok over high heat. Add minced garlic and stir once.

Add chicken and stir fry until chicken is opaque (about 3 minutes). Remove chicken from wok and set it aside.

Add another 2 tablespoons oil to wok and let it heat up. Add the ginger slices, stir fry for 30 seconds then remove and discard the ginger.

Add the green onion, bamboo shoots, and green pepper to the wok. Stir fry for about 2 minutes until the vegetables are tender crisp. If using snow peas add them during the last minute of cooking. If the wok appears too dry while cooking veggies add a few drops of water.

Give seasoning sauce a quick stir to make sure the cornstarch is dissolved and add it to the wok. Return chicken to the wok. Stir fry until sauce bubbles and thickens.

Add almonds and toss to coat.

Notes:
-This dish works with cashews too.
-Oyster sauce can be used in place of soy in the seasoning sauce for a slight taste variation.
-A tsp of sesame oil can also be added to the seasoning sauce.
-Water chestnuts can be used in place of bamboo shoots or some of each.