Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 3 pounds | Chicken* |
| ⅓ cup | Fresh mushrooms** |
| 3 tablespoons | Soy sauce |
| ½ cup | Bamboo shoots; cut diag |
| ¾ teaspoon | Salt |
| ½ cup | Celery; cur diag cut |
| 1 tablespoon | Cornstarch |
| ¼ cup | Onion; cut in thin strips |
| 2 tablespoons | Sherry |
| 10 \N | Water chestnuts; thin sliced |
| 1 cup | Blanched almonds or walnuts |
| ⅓ cup | Chicken stock |
| 2 cups | Peanut oil |
*cleaned and skinned (or; for less work; **sliced lengthwise or 1 4 oz.
can, drained. You can use deboned and skinned chicken breasts) >> Remove both light and dark meat from bones; cut in shreds. Smear with a mixture of soy sauce, salt, cornstarch and Sherry; set aside. Fry almonds or walnuts until golden in 1½ cups hot oil. Pour off oil; drain almonds on a paper towel. Reheat pan; add 3 tablespoons oil. Saute vegetables for 1 minute; drain off oil and set aside. Heat 4 tablespoons oil; saute chicken for 1 minute. Mix in vegetables and stock; simmer 1 minute . Add almonds or >> walnuts. Serve with rice. Serves 4 to 6 people. FROM: DORIS HILL (GBGH75A) Converted by MMCONV vers. 1.00
Posted to MC-Recipe Digest V1 #264 Date: Mon, 28 Oct 1996 21:34:10 +0800 (HKT) From: Sweeney <sweeney@...>