Almond Chicken

To prepare almond chicken, first cut the bamboo shoots into fairly small cubes 1. Also dice the chicken breast, making sure they are the same size as the bamboo 2. Now put the chicken in a colander and rinse it with some water: this way it will be softer 3.

Transfer the chicken to a bowl and add half an egg white 4, salt, white pepper 5, and vegetable oil 6.

Also add the water and potato starch 7 and mix well 8; alternatively, you can massage the chicken with your hands. Cover the bowl with plastic wrap and let the chicken rest for 10 minutes so it absorbs the flavors of the marinade 9.

In the meantime, heat plenty of vegetable oil in a wok making sure it reaches 355°F otherwise the almonds might burn. Plunge the almonds into the boiling oil 10 and fry for about a minute, stirring often. Drain the almonds 11 and transfer them to a bowl 12.

Bring a pot of water to a boil and blanch the chicken for 2 minutes 13, then drain and set aside 14. Change the water and bring it to a boil again, then pour in the bamboo shoots 15.

Cook the bamboo shoots for 5 minutes over medium heat, with the lid on 16, then drain and set aside 17. Now you can assemble all the ingredients: heat the previously cleaned wok, then add the vegetable oil and the chicken 18.

Also add the bamboo shoots 19 and stir for a minute on high heat 20, then pour in the water, continuing to stir 21.

Add the salt 22, dark and light soy sauce 23. Continue stirring and, when the color has become even, also add the almonds 24. Mix everything together and turn off the heat.

In a separate small bowl, dissolve the potato starch in a small amount of water. Put the wok back on medium heat and add the starch mixture 25: this will create a very creamy consistency. Keep stirring to blend everything well together 26 and serve. Your almond chicken is ready to be served accompanied by basmati rice 27!