| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Chinese, Main dish, Chicken | 4 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
*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 Posted to MC-Recipe Digest V1 #264 Date: Mon, 28 Oct 1996 21:34:10 +0800 (HKT) From: Sweeney <[email protected]>
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