Chinese Almond Chicken

Course : Chinese
Serves: 4
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3 pounds chicken*
1/3 cup fresh mushrooms**
3 tablespoons soy sauce
1/2 cup bamboo shoots -- cut diag.
3/4 teaspoon salt
1/2 cup celery -- cur diag. cut
1 tablespoon cornstarch
1/4 cup onion -- cut in thin strips
2 tablespoons sherry
10 pieces water chestnuts -- thin sliced
1 cup blanched almonds or walnuts
1/3 cup chicken stock
2 cups peanut oil

Preparation / Directions:

*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. Sauté vegetables for 1 minute; drain off oil and set aside. Heat 4 tablespoons oil; sauté chicken for 1 minute. Mix in vegetables and stock; simmer 1 minute. Add almonds or >> walnuts. Serve with rice.

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