|
2.
Bone chicken breasts, remove skin; cut meat into 2.5cm (1
in) pieces, combine with salt, corn flour, lightly beaten egg white and
vinegar. Mix well.
3.
Deep-fry chicken pieces in hot oil until just changing color, drain
well.
4.
Heat extra oil in pan, add almonds, fry until golden brown. Remove
from pan, drain on absorbent paper.
5. Add grated ginger and
diced carrots to pan, fry gently one minute, add remaining vegetables,
sauté until tender but still crisp, stirring occasionally, add chicken,
heat through. Add sauce, mix through, stir in almonds. Serves 4 to 6. |
