Velvet Chicken With Fried Almonds And Broccolini Food
FRIED ALMOND CHICKEN
Please note that this is an adopted recipe I haven't tried it yet. I hope to do so soon as it looks delicious to me.
Provided by tigerduck
Categories Lunch/Snacks
Time 50m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Pat chicken dry with paper towels.
- Cut into strips 1/2" wide by 3" long.
- Stir soy sauce, rice wine, chicken stock, sugar, cornstarch, ginger, and garlic together.
- Place chicken in marinade, turning to coat.
- Marinate at least one hour, turning chicken after half an hour.
- Remove chicken from marinade and drain on paper towels.
- Beat egg slightly with 1/2 teaspoon water.
- One by one, dip chicken pieces in egg and roll in almonds to coat.
- Let almond coated pieces set 15 minutes.
- Heat oil to 350°F Fry chicken pieces in batches one layer deep until crisp, golden brown.
- Be sure to let oil come back up to 350°F between batches.
- Drain on paper towels and serve at once.
Nutrition Facts : Calories 925.9, Fat 62.5, SaturatedFat 7, Cholesterol 243.1, Sodium 1449.8, Carbohydrate 18.2, Fiber 8.3, Sugar 5.2, Protein 75.3
FRIED ALMONDS
A delicious and extremely quick-to-make recipe which I was delighted to find in the October-November 2008 issue of 'dish'. As I don't like hot and spicy flavours, I made these with a mild paprika. Those who do like foods hot and spicy might want to add cayenne pepper. Please, do adjust the spices to meet your taste preferences. As almonds boost energy levels particularly at those times such as early afternoon when - given the choice - many of us may choose to have a siesta, I intend to have these on hand in a container at all times at work as a quick energy-boosting snack. I've found that even half a dozen almonds can provide the boost needed at such times, and these will offer a more flavoursome alternative to plain almonds.
Provided by bluemoon downunder
Categories Lunch/Snacks
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 6
Steps:
- Heat the oil in a sauté pan, over a medium heat, add the almonds, stirring frequently until they are well-coated with the oil and golden. Do not have the oil too hot as the almonds will then brown and their middles will still be raw.
- Combine the remaining ingredients in a bowl to make the spice mix.
- Transfer the almonds to a plate using a slotted spoon and sprinkle with the spice mix.
- Cool before serving.
VELVET CHICKEN WITH FRIED ALMONDS AND BROCCOLINI
Make and share this Velvet Chicken With Fried Almonds and Broccolini recipe from Food.com.
Provided by Terese
Categories Chicken
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- To coat the chicken lightly whisk the egg white in a large bowl but do not let it go frothy. Whisk in the other coating ingredients. Add the chicken strips and mix well and refrigerate for 30 minutes.
- Bring the water and 1 tbsp of oil to the boil in a wok. Add the chicken and keep stirring to separate the strips until the chicken pieces turn white, which should take less than a minute. Remove chicken and put into a colander and shake off liquid.
- Heat half the extra oil in the pan and fry the flaked almonds until golden. Scoop onto paper towels.
- Wipe out the wok. Heat remaining oil, sear the ginger and then quickly toss the chicken pieces for about a minute. Add the blanched broccolini for a few seconds and then serve with almonds scattered over.
Nutrition Facts : Calories 390, Fat 25.4, SaturatedFat 3.4, Cholesterol 80, Sodium 457.6, Carbohydrate 7.5, Fiber 3.2, Sugar 1, Protein 32.8
CHILLI & GARLIC BROCCOLINI
Make and share this Chilli & Garlic Broccolini recipe from Food.com.
Provided by Stardustannie
Categories Vegetable
Time 7m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Steam or blanch broccolini for 2-3 minutes until just tender. Drain & refresh.
- Heat oil in large pan over medium heat. Add garlic & chilli. Cook for 1 -2 minutes until garlic just starts to colour (dont let get brown or it will be bitter).
- Add broccolini, season well with s & p, then toss to warm through.
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- To coat the chicken, lightly whisk the egg white in a large bowl (do not let it go frothy). Whisk in the other coating ingredients. Add the chicken strips and mix well. Refrigerate for 30 minutes.
- Bring the water and one tablespoon of the oil to boil in a wide pan (a wok is ideal). Add the chicken and keep stirring, to separate the strips, until the chicken pieces look white (this should take less than a minute). Tip into a colander and shake off liquid.
- Heat half the extra oil in the pan and fry the flaked almonds until golden. Scoop on to paper towels.
- Wipe out wok. Heat remaining oil, sear the ginger and then quickly toss the chicken pieces for about a minute. Add blanched broccolini for a few seconds and then serve. Scatter almonds over.
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