Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 c Water 6 Green onions
4 tb Dry sherry, or rice wine 3 Stalks celery
4 ts Soy sauce 8 Fresh mushrooms, sliced
1 ts Instant chicken bouillon 3 c Vegetable oil
4 Whole chicken breasts 1/2 c Blanched whole almonds
1 Egg white (about 3 ounces)
1/2 ts Salt 1 ts Grated, fresh ginger root
1 lg Carrot 1/2 Drained, sliced bamboo shoos

1. Combine water, 2 tablespoons of the sherry, 1 1/2 tablespoons of
the cornstarch, the soy sauce and bouillon in small saucepan. Cook
and stir over medium heat until mixture boils and thickens, about 5
minutes. Keep warm.

2. Remove skin and bones from chicken. Cut chicken into 1 inch
pieces. Combine remaining 2 tablespoons sherry, 1 tablespoon
cornstarch, egg white and salt. Mix in chicken pieces.

3. Pare carrot and dice. Cut onions into 1-inch pieces. Cut celery
diagonally into 1/2-inch slices.

4. Heat oil in wok over high heat until it reaches 375 degrees F. Add
chicken pieces, one at a time, to hot oil (cook only 1/3 of the
pieces at a time). Cook until light brown, 3 to 5 minutes. Drain on
absorbent paper. Repeat with remaining chicken.

5. Remove all but 2 tablespoons oil from wok. Stir-fry almonds in
the oil until golden, about 2 minutes. Drain.

6. Add carrot and ginger to wok. Stir-fry 1 minute. Add all
remaining vegetables. Stir-fry until crisp-tender, about 3 minutes.
Mix in chicken, almonds and sauce. Stir-fry until hot.

SOURCE: Chinese Cooking Class Cookbook by editors of Consumer Guide.

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