INGREDIENTS

INSTRUCTIONS

1. Slice celery stalks thin. Mince scallions. Place both in a saucepan.
2. Add sherry, soy sauce, oil and stock; bring slowly to a boil.
3. Add deep-fried chicken pieces and simmer, covered, to heat through.
Remove chicken, leaving liquids in pan.
4. Meanwhile blend cornstarch and cold water to a paste; then stir in to
thicken. Pour sauce over chicken and serve.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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