Gai Ding Almond Chicken Recipe 385 Recipes

GAI DING ALMOND CHICKEN RECIPE - (3.8/5)

Steps:

• Heat 2 tbsp. dressing in large skillet on medium-high heat. Add onions; cook 1 min. Stir in chicken; cook 2 minutes or until done, stirring occasionally. Remove from skillet; cover to keep warm. Add remaing dressing, soy sauce and vegetables to skillet; stir. Cook 4 - 5 minutes or until vegetables are crisp-tender, stirring frequently. Return chicken to skillet; cook 2 minutes or until heated through, stirring occasionally. Stir in nuts. Serve with rice.

ALMOND BONELESS CHICKEN (WOR SU GAI)

Steps:

• 1. 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,soy sauce, butter and boullion granules. Bring 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 large skillet or wok and add oil to a depth of 1/2 inch. Heat to 375 degrees. Cook coated chicken pieces in oil until they are golden brown, turning once. This should take about 5-7 minutes. Drain the chicken on a tempura rack if you have one or on a paper towel. Cut the fried chicken in diagonal strips. Reassemble the strips into a chicken breast shape and place on a bed of shredded lettuce. Sprinkle with toasted almonds and green onions. Spoon the sauce over the chicken and serve.

ALMOND GUY DING

Steps:

• 1. Prepare all ingredients before starting to cook.
• 2. Heat wok (or large frying pan) on high heat - add oil. Add garlic and ginger. When the wok starts to smoke put in meat. Stir until white and remove from pan.
• 3. Stir-fry in order: onion, celery, peas, mushrooms, seasonings and soy.
• 4. Add cornstarch to a bit of water. Add chicken back to stir-fried vegetables and mix. Add chicken stock, cornstarch mixture and stir until thick.
• 5. Add nuts and a squirt of oil. Serve. I like to serve over rice.

ALMOND DING

Steps:

• Lightly oil a baking sheet with nonstick spray or line it with a silicone baking mat.
• In a medium saucepan or skillet, combine the almonds, sugar, and butter. Cook over medium heat, stirring ever so gently as the mixture begins to darken (vigorous stirring encourages crystallization). Continue to cook, stirring gently, until the mixture is deep amber in color (similar to a cup of coffee with a touch of cream). Gently stir in the salt, then pour the mixture out onto the prepared baking sheet. Avoiding spreading out the almonds except to ensure that they're in a single layer. Using a heatproof spatula, push any spreading caramel back toward the almonds. Let cool completely.
• Once cooled, break into bite-size pieces.
• The candy pieces will keep in an airtight container for up to 1 week.
• It's important to use blanched almonds for this recipe. Almond skins make it difficult for the syrup to permeate the nuts and your ding won't be as crunchy.
• I recommend using a very delicate but flavorful sea salt, such as fleur de sel or Maldon Sea Salt (see Resources, page 270).

CHINESE ALMOND CHICKEN

Steps:

• Mix the soy sauce, salt, cornstarch, and sherry in a large bowl. Stir in chicken; cover and refrigerate.
• Heat 1 1/2 cups of the peanut oil in a large, deep skillet. Fry almonds in the oil until golden, about 1 minute. Drain fried almonds on a paper towel.
• Drain all but 3 tablespoons of oil from the skillet. Stir in the mushrooms, bamboo shoots, celery, onion, and water chestnuts. Cook and stir vegetables for 1 minute. Remove from skillet.
• Heat 1/4 cup oil in the skillet. Cook and stir the marinated chicken in hot oil until no longer pink in the center, and the juices run clear, 3 to 5 minutes. Stir in cooked vegetables, chicken stock, and reserved soy sauce mixture; simmer until thickened, 1 to 2 minutes. Stir in fried almonds before serving.

CHICKEN ALMOND GUY DING

Steps:

• Blanch almonds, then peel the skins off.
• Roast in oven at 375 for about 10-15 min (or until you are finished cooking) Add oil to wok and heat until smoking.
• Add onion and chicken, cook about 4 minute stirring occasionally.
• Add the remainder of the ingredients (except the corn starch/water mixture and the almonds).
• Cover wok and stir every two min for about 4-6 min.
• Then add Corn starch mixture and allow to thicken in the wok.
• Add almonds and serve.