Shred the chicken meat. Combine the salt, sugar, cornstarch, and soy sauce.
Marinate the chicken meat in this mixture for 20 minutes. Soak the dried
mushrooms in warm water for 15 minutes. Drain, trim off the tough ends and
thinly slice the mushrooms. Place the walnuts in a small pan. Cover with
cold water, bring to a boil, and continue boiling 3 minutes. Drain. Heat
the oil to 375 F in a wok or heavy skillet. Deep-fry the walnuts until
lightly browned. Drain on paper toweling. Remove all but 3 tablespoons of
the oil. Add the garlic and stir-fry until lightly browned. Add the
marinated chicken meat and stir-fry until opaque, about 1 minute. Add the
celery, onion, bamboo shoots, and mushrooms. Stir-fry until tender-crisp,
about 2 minutes. Stir in the chicken stock. Cook until sauce thickens
slightly. Remove to a large platter. Garnish with browned walnuts.
PINE YARD
CHURCH STREET, CHICAGO
WINE: CHENIN BLANC
From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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