Best Almond Ding Recipes

ALMOND GUY DING

Steps:

• 1. Prepare all ingredients before starting to cook.
• 2. Heat wok (or large frying pan) on high heat - add oil. Add garlic and ginger. When the wok starts to smoke put in meat. Stir until white and remove from pan.
• 3. Stir-fry in order: onion, celery, peas, mushrooms, seasonings and soy.
• 4. Add cornstarch to a bit of water. Add chicken back to stir-fried vegetables and mix. Add chicken stock, cornstarch mixture and stir until thick.
• 5. Add nuts and a squirt of oil. Serve. I like to serve over rice.

CHICKEN ALMOND GUY DING

Steps:

• Blanch almonds, then peel the skins off.
• Roast in oven at 375 for about 10-15 min (or until you are finished cooking) Add oil to wok and heat until smoking.
• Add onion and chicken, cook about 4 minute stirring occasionally.
• Add the remainder of the ingredients (except the corn starch/water mixture and the almonds).
• Cover wok and stir every two min for about 4-6 min.
• Then add Corn starch mixture and allow to thicken in the wok.
• Add almonds and serve.

CHICKEN ALMOND DING

Steps:

• 1. Remove bones and skin from chicken breasts cut chicken into 1/2-inch pieces. Mix egg white, 1 teaspoon salt, 1 teaspoon cornstarch, the soy sauce and white pepper in medium bowl stir in chicken. Cover and refrigerate 30 minutes.
• 2. Cut carrots into 1/2-inch pieces. Place carrots in boiling water heat to boiling. Cover and cook 1 minute. Immediately rinse in cold water drain. Mix oyster sauce, 1 tablespoon plus 1 teaspoon cornstarch and the water.
• 3. Heat vegetable oil (1 inch) in wok to 325°. Add chicken pieces fry until chicken truns white, stirring to separate pieces. Remove chicken from wok drain. Wash and thoroughly dry wok.
• 4. Heat wok until very hot. Add 2 tablespoons vegetable oil tilt wok to coat side. Add almonds stir-fry 1 minute or until golden brown. Remove almonds from wok drain on paper towels. Add onion, garlic and gignerroot stir-fry until garlic is light brown. Add celery, water chestnuts and 1 teaspoon salt stir-fry 1 minute. Add bamboo shoots and mushrooms stir-fry 1 minute. Stir in carrots, chicken and broth. Heat to boiling cover and cook 2 minutes. Stir in cornstarch mixture, cook and stir 20 seconds or until thickened. Stir in peas. Garnish with almonds and green onions.

GAI DING ALMOND CHICKEN RECIPE - (3.8/5)

Steps:

• Heat 2 tbsp. dressing in large skillet on medium-high heat. Add onions; cook 1 min. Stir in chicken; cook 2 minutes or until done, stirring occasionally. Remove from skillet; cover to keep warm. Add remaing dressing, soy sauce and vegetables to skillet; stir. Cook 4 - 5 minutes or until vegetables are crisp-tender, stirring frequently. Return chicken to skillet; cook 2 minutes or until heated through, stirring occasionally. Stir in nuts. Serve with rice.

KING FONG CAFE ALMOND CHICKEN DING - FOR 6

Steps:

• slice chicken into long thin slivers - i did chunks.
• Heat oil in wok or skillet.
• Add chicken, soy sauce and salt.
• Cook stir often, until chicken is no longer pink.
• In small dish combine cornstarch and 1/3 cup water, making a paste. **** key to sauce.
• add all ingredients to chicken (except nuts).
• cook and stir until sauce is slightly thickened and transulecent.
• Dish almond chicken ding on a platter.
• Sprinkle with almonds.
• Serve with steamed rice.
• Description:.
• "Omaha restaurant".

ALMOND DING

Steps:

• Lightly oil a baking sheet with nonstick spray or line it with a silicone baking mat.
• In a medium saucepan or skillet, combine the almonds, sugar, and butter. Cook over medium heat, stirring ever so gently as the mixture begins to darken (vigorous stirring encourages crystallization). Continue to cook, stirring gently, until the mixture is deep amber in color (similar to a cup of coffee with a touch of cream). Gently stir in the salt, then pour the mixture out onto the prepared baking sheet. Avoiding spreading out the almonds except to ensure that they're in a single layer. Using a heatproof spatula, push any spreading caramel back toward the almonds. Let cool completely.
• Once cooled, break into bite-size pieces.
• The candy pieces will keep in an airtight container for up to 1 week.
• It's important to use blanched almonds for this recipe. Almond skins make it difficult for the syrup to permeate the nuts and your ding won't be as crunchy.
• I recommend using a very delicate but flavorful sea salt, such as fleur de sel or Maldon Sea Salt (see Resources, page 270).

CHICKEN ALMOND DING

Steps:

• Remove bones and skin from chicken breasts cut chicken into 1/2-inch pieces. Mix egg white, 1 teaspoon salt, 1 teaspoon cornstarch, the soy sauce and white pepper in medium bowl stir in chicken. Cover and refrigerate 30 minutes.Cut carrots into 1/2-inch pieces. Place carrots in boiling water heat to boiling. Cover and cook 1 minute. Immediately rinse in cold water drain. Mix oyster sauce, 1 tablespoon plus 1 teaspoon cornstarch and the water. Heat vegetable oil (1 inch) in wok to 325°. Add chicken pieces fry until chicken truns white, stirring to separate pieces. Remove chicken from wok drain. Wash and thoroughly dry wok.Heat wok until very hot. Add 2 tablespoons vegetable oil tilt wok to coat side. Add almonds stir-fry 1 minute or until golden brown. Remove almonds from wok drain on paper towels. Add onion, garlic and gignerroot stir-fry until garlic is light brown. Add celery, water chestnuts and 1 teaspoon salt stir-fry 1 minute. Add bamboo shoots and mushrooms stir-fry 1 minute. Stir in carrots, chicken and broth. Heat to boiling cover and cook 2 minutes. Stir in cornstarch mixture, cook and stir 20 seconds or until thickened. Stir in peas. Garnish with almonds and green onions.4 servingsFrom "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

SHRIMP ALMOND DING

Steps:

• Peel shrimp. Cut shrimp lengthwise into halves wash out vein. Toss shrimp, 1 teaspoon cornstarch, 1/2 teaspoon salt, the soy sauce and sesame oil in medium bowl. Cover and refrigerate 20 minutes.Cut celery, bamboo shoots and water chestnuts into 1/2-inch pieces. Cut onion into 18 pieces. Mix 2 tablespoons cornstarch and the water.Heat wok until very hot. Add 2 tablespoons vegetable oil tilt wok to coat side. Add almonds stir-fry 1 minute or until light brown. Remove almonds from wok drain on paper towel. Sprinkle with 1/8 teaspoon salt.Heat wok until very hot. Add onion pieces and garlic stir-fry until onion is tender. Add shrimp stir-fry until shrimp are pink. Remove onion and shrimp from wok.Heat wok until very hot. Add 2 tablespoons vegetable oil tilt wok to coat side. Add celery and 1 teaspoon salt stir-fry 1 minute. Add bamboo shoots, water chestnuts and mushrooms stir-fry 1 minute. Stir in broth and wine heat to boiling. Stir in cornstarch mixture cook and stir 10 seconds or until thickened. Stir in shrimp, onion pieces, peas and oyster sauce heat to boiling. Garnish with almonds and green onions.5 servings**In China, almonds are considered to be god for your health and so they are added to many and various dishes. Here blanched almonds are briefly stir-fried until light brown (they will darken as the cool). Almonds add texture and flavor to recipes with lots of vegetables.From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.