<-- Cameron's Log

Almond Chicken

• Breaded… soon to be fried?
• Created in memory of downriver Detroit Chinese food.

Stuff Needed

• Rice
• Breaded chicken
  • Almonds
  • Panko breading
  • Butter
• Broccoli
• Water chestnuts
• Tiny corns?
• Garlic
• Sauce:
  • Corn starch
  • Chicken broth (1.5? cups)
  • Soy sauce
  • Butter
  • Chicken bouillon

Procedure

• Make rice
• Roast fresh garlic if available
• Chop broccoli
• Do chicken:
  • Make breading:
    • Almonds, chopped
    • Panko
    • Spices
    • Chicken bouillon
  • Chicken + melted butter + breading -> High walled baking pan. I’ve found the panko burned on a cookie sheet but hasn’t been burning in a deeper cake pan. More testing needed!
  • I make popcorn chicken, because we’re picky meaters. Baking this in popcorn size at 425 for 20 minutes brings it 20-30 degrees above ‘finished’, but Dealgnaid also likes her meat a little dry.
• Do veggies:
  • Steam broccoli, remove
  • Fry waterchestnuts + garlic
  • Add broccoli in for a few minutes
  • Seasonings?
• Do sauce:
  • Don’t turn on heat until everythings in the pan, it’s so much easier than trying to keep the corn starch from saucing while measuring out flavor.
  • 2? Tb corn starch, 1.5? Tb water, smooth in pan
    • Maybe more up front when doing the no-heat-until-everythings-there method?
  • 1 can or 1.5 cups chicken broth
  • 2 Tb soy sauce
  • 2 Tb chicken bouillon
  • 2 Tb butter
  • Bring to boil, simmer, saucify.