---------- Recipe via Meal-Master (tm) v8.04

     Title: Chinese Almond Chicken     (Gbgh75a)
Categories: Chinese, Main dish, Chicken
     Yield: 4 servings


       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

 *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

 Recipe By     :

 From: Sweeney <[email protected]>date: Mon, 28
 Oct 1996 21:34:10 +0800 (

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