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18 December 2012,21:25 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
50 minutes

Preparation Method :

  • Combine chicken pieces, soy sauce, salt and sherry. Parboil carrots and beans until crispy tender. Rinse in cold water.
  • Heat oil for deep-frying and add chicken cubes in small quantities.
  • When white, remove and drain.
  • Heat oil, add ginger, garlic and vegetables in order of texture; onion, celery, beans, carrot, mushrooms and bamboo shoot.
  • Stir -fry over high heat. Add stock and cook covered 2 minutes. Remove from pan.
  • Heat oil, add chicken and stir-fry over high heat 3 minutes. Return vegetables and stir in oyster sauce.
  • Add blended corn flour and water. Fold in shallots and half of the almonds.
  • Serve garnished with remaining almonds. 


  • 1 kg boned chicken, cut in 2 cm dice
  • 2 tablespoons soy sauce
  • 1 teaspoon salt
  • 2 tablespoons dry sherry
  • 250 grams carrot cut in 2 cm dice
  • 250 grams beans cut in 2 cm dice
  • 500 ml Cooking oil, for deep-frying
  • 6 tablespoons Cooking oil
  • 1 teaspoon chopped fresh ginger root
  • 1 teaspoon chopped garlic
  • 2 onions cut in 2 cm dice
  • 2 stalk celery cut in 2 cm dice
  • 6 Chinese mushrooms, soaked in warm water 20 minutes and cut in 2 cm dices
  • 250 grams bamboo shoot cut in 2 cm dice
  • 250 ml chicken stock
  • 3 tablespoons oyster sauce
  • 5 teaspoons corn flour blended with
  • 2 tablespoons water
  • 4 shallots cut in 2 cm dice
  • 250 grams almonds, toasted

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