Chicken Almond Recipe

• 2 frying chickens, cut up (about 4 lb.)
• 1/2 c. flour
• 2 teaspoon salt, divided
• 1/4 teaspoon pepper, divided
• 6 tbsp. salad oil, divided
• 3/4 c. sliced blanched almonds
• 4 1/2 c. chicken stock
• 1 clove garlic
• 1 teaspoon ginger
• 6 tbsp. cornstarch
• 3 tbsp. water
• 1/4 c. soy sauce
• 1/2 c. sliced scallions
• 1 c. thinly sliced celery
• 1 (5 ounce.) can water chestnuts, sliced
• 1 (5 1/2 ounce.) can bamboo shoots
• 1 (6 ounce.) can button mushrooms, liquid removed
• 1 c. finely diced cucumber

1. Dredge chicken with flour with has been seasoned with 1 tsp.
2. salt and 1/8 tsp.
3. pepper.
4. Saute/fry chicken pcs in 3 Tbsp.
5. salad oil in heavy skillet, till lightly browned.
6. Remove chicken to Dutch oven; add in almonds to drippings in skillet and saute/fry till lightly browned.
7. Add in chicken stock, remaining salt and pepper, garlic and ginger to chicken.
8. Cover and bring to boil.
9. Reduce heat and simmer 30 min, till tender.
10. Remove chicken to shallow casserole; cover and hot in oven.
11. Make paste of cornstarch, water and soy sauce, add in to chicken stock, stirring constantly till blended.
12. Cook and stir till thickened, 5 min.
13. Meanwhile saute/fry scallions, celery, water chestnuts, bamboo shoots, mushrooms, and cucumber in remaining 3 Tbsp.
14. oil in skillet, just till tender.
15. Pour thickened sauce over chicken; top with sauteed vegetables and sprinkle with blanched almonds.

frying chickens, flour, salt, pepper, salad oil, almonds, chicken stock, clove garlic, ginger, cornstarch, water, soy sauce, scallions, celery, water chestnuts, bamboo shoots, button mushrooms, cucumber

Taken from cookeatshare.com/recipes/chicken-almond-40245 (may not work)