Chinese almond chicken (gbgh75a)

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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