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ALMOND CHICKEN

1 1/2 c. water
4 Tbsp. dry sherry
2 1/2 Tbsp. cornstarch
1 tsp. instant chicken
bouillon
8 chicken breast halves,
skinned and boned
1 egg white
1/2 tsp. salt
1 large carrot
4 tsp. soy sauce
6 green onions
3 stalks celery
8 fresh mushrooms, sliced
3 c. vegetable oil
1/2 c. blanched whole almonds
(about 3 oz.)
1 tsp. grated fresh ginger
root
1/2 c. drained, sliced bamboo
shoots (1/2 of 8 oz. can)
rice

Combine water, 2 tablespoons sherry, 1 1/2 tablespoons
cornstarch, the soy sauce and bouillon in small saucepan. Cook
and stir over medium heat until thickens and boils; keep warm.
Cut chicken into 1-inch pieces. Combine remaining sherry,
remaining cornstarch, egg white and salt. Mix in chicken
pieces.
Pare carrot and dice. Cut onions into 1-inch pieces.
Cut celery diagonally into 1/2-inch slices. Heat oil in wok or
skillet to 375 degrees. Add 1/2 chicken pieces; cook until light
brown, 3 to 5 minutes. Drain on paper towel. Repeat with
remaining chicken. Remove all but 2 tablespoons oil. Stir-fry
almonds in oil until golden, about 2 minutes; drain. Add
vegetables to wok. Stir-fry 3 minutes. Mix in chicken,
almonds and sauce. Stir-fry until hot. Serve over rice.
Makes 4 to 6 servings.

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