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Classic
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page 34
peeled and stoned. Add these to the chicken, with the minced onion, and cook
slowly for twenty-six minutes. Serve with rice.
HOP HO GAI DIN (Fried Chicken with Almonds or Walnuts)
Two and one half pound chicken; two tablespoonfuls of olive oil; one cupful of
Chinese almonds; two stalks of celery; one teaspoonful of onion juice; two
tablespoonfuls of syou; one quarter pound of white mushrooms.
Use only the breast of a young chicken, and cut it in small tubes. Fry to a
golden brown in two tablespoonfuls of olive oil. Take a cupful of almonds or
walnuts, blanched and chopped, and half a pound of small white mushrooms cut up
small; to this add a teaspoonful of onion juice and two tablespoonfuls of syou.
Turn all in with the chicken and simmer half an hour. Thicken with Quong Sang
Chong, and garnish with a border of nuts.
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