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Print this Recipe    Seen Goo Gailau

Seen Goo Gailau To Yan
Serves 4

2 whole chicken breasts
3 tsp. cornstarch
1 tsp. salt
1/2 tsp. Chinese five spice powder
6 spring onions
15 oz. can straw mushrooms
1 can bamboo shoots
oil for deep frying
1 cup peeled walnuts or blanched almonds
1/2 cup stock
1 tsp. light soy sauce
1 tsp. extra corn starch
1 tbsp. cold water

Remove skin from chicken breasts and with a sharp knife cut flesh
from bones. Skin and bones can be simmered in a little water and
used for stock. Cut chicken meat into small dice. Combine corn
starch, salt and five spice powder and sprinkle over chicken. Toss
to coat. Cut spring onions into bite-sized lengths. Drain straw
mushrooms and cut each mushroom in half. Dice bamboo shoot. Heat
oil and deep fry walnuts or almonds until golden. Drain and set
aside. Fry chicken pieces, a third at a time, in deep oil over
high heat just until they change colour. This takes about 1 minute
for each lot. As they are fried, lift them out with a slotted
spoon and drain on absorbent paper.

Pour off all but 2 tbsp. oil. Add vegetables to pan and stir fry
over high heat for 1 minute. Add stock. Mix soy and extra corn
starch with cold water, add to pan, stir until it thickens. Add
chicken pieces and heat through. Turn off heat, stir in nuts and
serve immediately over rice or noodles.


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