Poultry: Almond 01 by Recipe Cottage

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	Almond 01

		Almond chicken 1 lb. skinned, boned chicken 1/4 tsp salt 1/8 tsp pepper 1 tsp cornstarch 1 Tblsp soy sauce 1 egg white 1 cup veg. oil 5 slices fresh ginger root 3 green onions, chopped in 1 inch lengths 1 green pepper, " " 1 inch pieces 1/2 cup diced whole bamboo shoots 1 Tblsp rice vinegar or white vinegar 2 Tblsp soy sauce 1 Tblsp rice wine or dry sherry 1/2 tsp salt 1 tsp sugar 1/2 tsp cornstarch 1/3 cup Crisp almonds (see below) Dice chicken into 1 inch cubes. Combine marinade ingred. in a medium bowl; add chicken & mix well. Let stand 30 minutes. Heat oil in a wok over high heat 30 seconds. Add chicken to oil. Stir-fry 30 seconds until very lightly browned. Remove chicken with a slotted spoon; drain well and set aside. Remove oil from wok except 2 Tblsp. Reheat oil over medium heat 30 seconds. Add ginger, pepper, and bamboo shoots to oil. Stir-fry 1 or 2 minutes until vegetables are crisp-tender. Combine ingred. for seasoning sauce in a small bowl; mix well and add to wok. Bring to a boil. Add chicken to boiling sauce. Stir-fry until chicken is coated with sauce. Add almonds; mix well and serve hot. Makes 4 servings Crisp Almonds: 4 cups oil for deep-frying 1 cup almond halves Heat oil in a wok over medium heat to 350 degrees. Add nuts and stir 2-3 minutes until golden brown. Remove from hot oil and drain well on paper towels. Let stand 5 minutes before using.