Chinese Almond Chicken

3 pound Chicken*

1/3 cup Fresh mushrooms**

3 tablespoon 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 tablespoon Sherry

10 Water chestnuts -- thin sliced

1 cup Blanched almonds or walnuts

1/3 cup Chicken stock

2 cup 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