Ingredients
- 1/2 bamboo shoots diag (cut)
- 800 gr chicken
- 475 ml peanut oil
- 120 gr blanched almonds
- 50 gr celery cur diag (cut)
- 80 ml chicken stock
- 45 ml soy sauce
- 30 gr onion in (cut thin)
- 30 ml sherry
- 28 gr mushrooms (fresh)
- 8 gr cornstarch
- 2 gr salt
- 10 slices water chestnuts (thin sliced)
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 1.5 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.
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