Title: Chinese Almond Chicken
Categories: Chinese, Main dish, Chicken
Yield: 4 Servings

3 lb Chicken*
1/3 c Fresh mushrooms**
3 tb Soy sauce
1/2 c Bamboo shoots; cut diag
3/4 ts Salt
1/2 c Celery; cur diag cut
1 tb Cornstarch
1/4 c Onion; cut in thin strips
2 tb Sherry
10 Water chestnuts; thin sliced
1 c Blanched almonds or walnuts
1/3 c Chicken stock
2 c 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 1 1/2 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