Chicken and Almonds

[judydawn]

Name of Recipe: Chicken and Almonds
Number of People: Serves 3 with rice but ingredients could be increased to serve more
Ingredients:
320g (defatted weight) chicken thigh meat cut into 3-4cm pieces
2 Tablespoons oil
2 spring onions cut into 5cm pieces
1 clove of garlic
65g sliced celery
70g sliced mushroom
80g green beans (I used frozen)
1/2 tsp grated fresh ginger
1 tbspn soy sauce
1 tbspn chinese cooking wine, sherry or brandy
250mls chicken stock
2 tblspns cornflour mixed with a little of the chicken stock
60g toasted whole blanched almonds (I do these on the stovetop in a heavy based pan)
S & P to taste

Preparation:
Heat 1 tblspn of the oil for 2 mins/100^o/speed 1.
Add the chicken pieces and saute for 5 mins/100^o/reverse/speed 1.
Remove the chicken and the juice and set aside.
Add the remaining 1 tblspn oil to the bowl and heat 1 min/100^o/speed 1.
With the blades running on speed 8, drop the clove of garlic into the bowl for a few seconds.
Add the celery, beans, mushrooms, spring onions & ginger.
Saute 5 mins/100^o/reverse/speed 1.
Add the soy sauce, wine, stock and chicken with juice.
Cook 5 mins/100^o/reverse/speed 1.
During the last minute of cooking, add the cornflour mixture through the hole in the lid.
Add the almonds and stir through.  Check for seasoning and serve over steamed rice.

Photos:

Tips/Hints:
This recipe reminds me of a dish I used to do in the 1960's using a packet of cream of mushroom soup.  I found this recipe using all natural ingredients in a 1959 edition of a cookbook called "Better Cooking by Gas' but have added a few ingredients to enhance it and used fresh chicken instead of cooked chicken. It is a mild tasting meal and I might add some chilli next time to spice it up a bit but we both enjoyed it.

members' comments

Amy - This was really yummy for our dinner tonight Judy. The only thing I did differently was use cashews because someone ate all the almonds in the house. It was a really nice flavour and nothing was too overpowering. A very balanced and pleasant meal, I'll definitely be making it again.

[Frozzie]

thanks JD..this is one of our old favs along with apricot chicken and chow mien.  Mum used to always make these dishes!  Thanks for the post 

[Amy :-)]

This was really yummy for our dinner tonight Judy The only thing I did differently was use cashews, because someone ate all the almonds in the house

It was a really nice flavour and nothing was too overpowering. A very balanced and pleasant meal, I'll definitely be making it again

The photo is a tad blurry

[judydawn]

Thanks for trying it Amy - of course I had forgotten all about it until I saw you mention you were going to do it.

[Amy :-)]

No worries Judy, it was absolutely my pleasure
With the amount you post on the forum, I don't think we can hold it against you if you forget about a recipe or two