THE CHINESE COOK BOOK
35
ALMOND CHICKEN
杏
HUNG仁
YUEN雞
GUY丁
DING
2 cups almonds
2 cups onions cut into dice
2 cups water chestnuts cut into dice
2 cups mushrooms cut into dice
1 cup celery cut into dice
1 pound chicken, without bones
(a) Skin the almonds by putting in boiling water. Fry in boiling oil until they turn yellow.
(b) Put the water chestnuts, onions, mushrooms, and celery in a hot cooking pan containing some oil, and fry rapidly. Keep them moving, so that each particle receives the same amount of heat. Add water enough to cover and boil for 15 minutes.
(c) Put the chicken in a hot oiled pan and fry for 2 minutes. Add enough primary soup to cover, and cook, with the cover on, for 10 minutes.
(d) Add Chinese gravy. Take from the stove at once.
