Almond Chicken Recipe (Pollo alle Mandorle)
Pollo alle Mandorle, or Almond Chicken, is a beloved dish that combines tender pieces of chicken with crunchy almonds and a rich, savory sauce. Often served in Chinese restaurants, this version brings together simple ingredients to create a dish that’s both flavorful and satisfying. Perfect for a mid-week dinner or a special occasion, this recipe offers a deliciously balanced combination of textures and tastes that everyone in the family will enjoy. Below, we’ve broken down the ingredients and instructions to help you make this dish at home with ease.
Ingredients
| Ingredient | Amount |
|---|---|
| Chicken breast (boneless) | 200g |
| Egg whites | ½ |
| Peanut oil | 5g |
| Water | 20g |
| Potato starch (cornstarch) | 5g |
| Salt | to taste |
| White pepper | to taste |
| Shelled almonds | 20g |
| Peanut oil (for frying) | as needed |
| Bamboo shoots | 80g |
| Peanut oil (for stir-fry) | 15g |
| Water | 95g |
| Dark soy sauce | 2 tbsp |
| Light soy sauce | 1 tsp |
| Potato starch (for thickening) | as needed |
| Salt | to taste |
Nutritional Information (approx.)
| Nutrient | Amount per serving |
|---|---|
| Calories | 280 kcal |
| Protein | 32g |
| Fat | 14g |
| Carbohydrates | 12g |
| Fiber | 2g |
| Sodium | 600mg |
(Note: Nutritional values are approximate and can vary based on ingredient brands and portion sizes.)
Instructions
Follow these steps to create this mouth-watering Pollo alle Mandorle that will surely become a family favorite.
-
Prepare the Bamboo Shoots:
- Begin by washing and cutting the bamboo shoots into small cubes, ensuring they are of uniform size for even cooking.
- Set aside once prepared.
-
Cut the Chicken:
- Cut the chicken breast into bite-sized cubes. This ensures they cook evenly and absorb the flavors of the sauce.
-
Tenderize the Chicken:
- Place the chicken cubes in a colander and rinse them gently with cold water to remove any excess impurities. This step will help make the chicken tender.
- Transfer the chicken into a mixing bowl and add the egg white, a pinch of salt, and a sprinkle of white pepper. The egg white will coat the chicken and provide a smooth texture.
- Add water and potato starch, mixing everything well until the chicken is evenly coated.
-
Fry the Almonds:
- Heat a generous amount of peanut oil in a wok or deep pan over medium-high heat. Aim for a temperature of about 180°C (350°F) to fry the almonds.
- Once the oil is hot, add the shelled almonds and fry them for 2-3 minutes until golden and crispy. Remove them carefully with a slotted spoon and set them aside to drain on paper towels.
-
Blanch the Chicken:
- Bring a pot of water to a boil and add the chicken cubes. Blanch the chicken for 2 minutes to partially cook it. After this, drain the chicken and set it aside.
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Cook the Bamboo Shoots:
- In the same pot, bring a fresh batch of water to a boil. Add the prepared bamboo shoots and cook them for about 5 minutes, covered, over medium heat. Once cooked, drain and set aside.
-
Stir-fry the Chicken and Bamboo Shoots:
- Clean your wok and heat it again over medium-high heat. Add 15g of peanut oil and let it warm up.
- Add the blanched chicken cubes to the wok, stirring quickly to avoid sticking. Allow the chicken to cook for about 4 minutes, turning occasionally.
- Once the chicken is browned, add the bamboo shoots and continue to stir-fry for another 3-4 minutes.
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Prepare the Sauce:
- In a small bowl, dissolve the potato starch in a small amount of water to create a slurry. Set this aside.
- Pour in the 95g of water into the wok with the chicken and bamboo shoots, stirring well.
- Add the dark soy sauce and light soy sauce to the wok. Continue to stir and cook the ingredients together for another 2-3 minutes, allowing the flavors to meld.
-
Thicken the Sauce:
- Once the sauce has simmered, pour in the potato starch slurry to thicken it. Stir continuously until the sauce reaches the desired consistency.
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Finish the Dish:
- Once the sauce has thickened, stir in the fried almonds. This will add both crunch and depth of flavor to the dish.
- Taste the dish and adjust the seasoning, adding more salt or soy sauce if needed.
-
Serve:
- Remove the wok from the heat and serve the Pollo alle Mandorle hot, either on its own or with steamed rice. This dish is perfect for a quick weeknight meal or a special dinner gathering.
Tips for Success
- Use Fresh Ingredients: Fresh bamboo shoots and tender chicken breast are key to achieving the perfect texture in this dish.
- Oil Temperature: Make sure the peanut oil is hot enough for frying the almonds, but not too hot that they burn. This step adds a crucial crunchy texture to the dish.
- Adjust the Sauce: Feel free to adjust the soy sauce based on your taste preferences. Dark soy sauce adds depth and color, while light soy sauce brings a lighter, saltier flavor.
- Serve with Sides: Pair this dish with steamed jasmine rice or sautéed vegetables for a complete meal.
Pollo alle Mandorle is a classic example of the deliciousness that can come from combining simple ingredients with a little bit of care and attention. By following these detailed steps, you can recreate this restaurant-style dish right in your own kitchen. Whether you’re cooking for a weeknight dinner or preparing something special for guests, this dish will never disappoint. Enjoy!
