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Chinese Almond Chicken (Gbgh75a)

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      Title: CHINESE ALMOND CHICKEN     (GBGH75A)
 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
  
  Recipe By     :
  
  From: Sweeney date: Mon, 28 Oct 1996 21:34:10
  +0800 (
 
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