Chinese Recipes

Chinese Almond Chicken
Serving Size: 4

3 pound chicken*
1/3 cup fresh mushrooms**
3 tablespoon soy sauce
1/2 cup bamboo shoots -- cut diag
3/4 teaspoon salt
1/2 cup celery -- cur diag cut
1 tablespoon cornstarch
1/4 cup onion -- cut in thin strips
2 tablespoon sherry
10 water chestnuts -- thin sliced
1 cup blanched almonds or walnuts
1/3 cup chicken stock
2 cup peanut oil

Cooking Directions:

*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

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