Almond Chicken

1 1/2 cup water
4 tbsp dry sherry; or rice wine
4 tsp soy sauce
1 tsp instant chicken bouillon
4 whole chicken breasts
1 egg white
1/2 tsp salt
1 large carrot
6 green onions
3 stalks celery
8 fresh mushrooms; sliced
3 cups vegetable oil
1/2 cup blanched whole almonds (about 3 ozs)
1 tsp grated; fresh ginger root

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.

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.

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

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.

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

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.

Yield: 4 servings
Source: Chinese Cooking Class Cookbook by editors of Consumer Guide