INGREDIENTS

INSTRUCTIONS

PREPARATION: Cut chicken into cubes. In a small bowl, combine cubed
chicken, 1/2 teaspoon salt, 1 teaspoon cornstarch and egg white. Set
aside for 15 to 20 minutes. On a platter, arrange prepared bamboo
shoots, water chestnuts, mushrooms, celery and green onions. Set
aside. Have wine measured and ready to add as needed. In a small  bowl,
combine oyster sauce, broth, 1 teaspoon cornstarch and sugar.  Set
aside. Have cooked almonds, peanut oil, water and salt ready to  add as
needed.  METHOD: In wok heat 1-1/2 cups oil to 375 degrees or until a
cube of  bread dropped in oil rises to the surface and browns quickly.
Add  chicken and stir gently with spatula to separate pieces. Cook
until  all pink color is gone. Remove and drain chicken on paper towel.
Set  aside. Remove oil from wok and wipe wok with a paper towel. To wok
add 1 tablespoon oil and heat until oil just begins to smoke. Add
celery and a pinch of salt; stir-fry briefly. Sprinkle 1 tablespoon
water down the sides of wok and stir-fry for 1 to 2 minutes. Add
bamboo shoots and water chestnuts. Add a pinch of salt and stir-fry
until vegetables are heated through. Remove from wok and set aside.  To
wok add 1 tablespoon oil and heat until oil just begins to smoke.  Add
mushrooms and a pinch of salt; sprinkle 1 tablespoon water down  the
sides of wok and stir-fry until mushrooms are heated through,  about 30
seconds. Return cooked vegetables to wok and drizzle with  wine.
Stir-fry briefly and return chicken to wok, stir-frying to  combine.
Make a well and add oyster sauce mixture. Stir-fry to heat  through.
Add green onions and stir-fry to combine. Remove to a  serving platter
and garnish with almonds. Serve at once.  Serves 2 to 3 American Style,
4 to 6 Chinese style.  ***To stir-fry almonds, cashews or peanuts, heat
1 cup peanut oIl in  wok to 375 degrees or until a cube of bread
dropped in oil rises to  the surface and browns quickly. Add blanched
nuts and stir-fry just  until light brown. (Be sure to keep heat at an
even temperature,  since nuts burn easily.) Remove nuts at once and
drain on paper  towel; salt nuts lightly and set aside.  MC formatted
by Brenda Adams <adamsfmle@sprintmail.com> and  MC_Buster. MC post
9/19/97.  Recipe by: Mary Wilson, "Chinese Cooking" 1979  Posted to
MC-Recipe Digest V1 #791 by Badams  <adamsfmle@sprintmail.com> on Sep
19, 1997

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