* Almond Chicken with Lemon Sauce
* Spicy Mashed Potatoes
Almond Chicken With Lemon Sauce
The Grand Formosa Regent Hotel, Taipei, Taiwan
Makes 4 servings
2 boneless, skinless chicken
breasts, halved
1/2 cup cornstarch
2 eggs, beaten
1 cup sliced almonds
1/2 cup fresh lemon juice
1 tablespoon rice vinegar
1+1/2 tablespoons sugar
2 teaspoons cornstarch
dissolved in 1 tablespoon cold
water
2 tablespoons vegetable oil
1. Dredge the chicken breasts thoroughly in the cornstarch. Dip each one
into the eggs, then in the almonds, coating well. Chill until needed.
2. In a nonreactive* small saucepan over medium-high heat, combine the
lemon juice, vinegar, sugar, and dissolved cornstarch. Cook, stirring
constantly, until the mixture thickens, about 3 minutes. Remove from the
heat and set the dipping sauce aside.
3. In a large nonstick skillet over medium heat, heat the vegetable oil
until hot. Add the chicken breasts and sauté for 5 minutes on each side,
or until cooked through.
4. Cut the chicken breasts into bite-size pieces. Serve at once, with the
lemon dipping sauce.
*A nonreactive saucepan is made of a material that will not interact with
the acid in the food. Stainless steel, ceramic, glass, and anodized
aluminum are fine.
Copyright 1995 Acorn Associates, Ltd.
Spicy Mashed Potatoes
Chile
Makes 4 servings
4 medium potatoes, peeled and cut into chunks
1/3 cup milk, heated
1 tablespoon butter
3/4 teaspoon salt
1 to 2 teaspoon Chinese chili paste or Chinese chili paste with garlic
1. In a large pot, boil the potatoes in plenty of water until they are
tender, about 20 minutes.
2. Put the potatoes through a potato ricer or food mill. Stir in the
heated milk and butter. Add the salt and the chili paste, stirring briefly
to blend evenly.
Copyright 1995 Acorn Associates, Ltd.
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