* Exported from MasterCook *

CHICKEN AND ALMONDS

Recipe By :Charmaine Solomon's Chinese Diet Cookbook
Serving Size : 4 Preparation Time :0:00
Categories : 0-5G Low Carb Poultry Chicken Breasts


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lg chicken breast
1 tsp salt
1/4 tsp pepper
2 tsp soy flour
1 tsp five spice
1 tbsp oil
1 tbsp egg white
1 1/2 cups peanut oil
2 tsp slivered almonds
1 cup straw mushrooms
1/2 cup chicken stock
1 tsp tamari soy sauce
scallion -- flowers
cilantro -- garnish

Remove all skin form chicken breast and bone the breasts with a sharp knife. Dice chicken, sprinkle with salt and pepper, let sit for 10 minutes. Mix flour and 5 spice and sprinkle over chicken; add 1 T oil and mix well. Set aside for a further 15 minutes, then add egg white and mix. Allow to marinate for 30 minutes. >> Heat 1 1/2 cups oil in a wok and fry the slivered almonds until golden. Lift out and drain on absorbent paper. Drop marinated chicken into the hot oil, separating it so it does not stick together. Fry for 1 minute or until color changes. Do not over cook!. Remove with slotted spoon as each batch is done, drain on paper towels. When all chicken has been fried, pour off all but 1 T of oil. >> Stir-fry the mushrooms until heated through, add stock and soy sauce. Return chicken to pan, heat to boiling then remove from heat and serve, sprinkle with the fried almonds. Garnish dish with scallion flowers or sprigs of cilantro.




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Per Serving (excluding unknown items): 1020 Calories; 99g Fat (86.8% calories from fat); 32g Protein; 2g Carbohydrate; trace Dietary Fiber; 93mg Cholesterol; 1034mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 17 Fat.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore 2002
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipes


















Nutr. Assoc. : 0 0 0 0 15 0 0 0 0 0 0 0 0 0



Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

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