Have butcher debone & skin chicken. To make them easier to slice, store in
freezer until partly frozen. Slice into long, thin slivers. Let thaw
completely at room temperature. Heat oil in large skillet. Add chicken
slivers, soy sauce, salt, sugar & pepper. Cook, stirring a few minutes or
just until chicken is no longer pink. In small bowl, make smooth paste of
water & cornstarch. Stir into chicken mixture with chicken broth, water
chestnuts, celery & mushrooms. Cook, stirring until slightly thickened &
translucent. Sprinkle with toasted almonds. Serve over rice.
PAT THOMPSON
TEXARKANA, AR
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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