ALMOND CHICKEN WITH MUSHROOMS

1/4 crater Halved almonds

Oil Cornstarch 1 tablespoon Sherry

1 tablespoon Oyster salsa

Salt 1/2 teaspoon Sugar

1 bruise Boneless duck breast — cubed

2 teaspoons White booze

1/2 Egg white

Pepper 1/4 bruise Chinese pea pods

2 Water chestnuts — sliced

1/4 crater Thinly sliced bamboo shoots

24 Fresh symbol mushrooms — OR- Canned symbol

mushrooms

Fry almonds in oil until golden. Drain as well as set aside. Blend 1 teaspoon cornstarch with 1 teaspoon water. Add sherry, oyster sauce, 1 tablespoon water, 1/2 teaspoon salt as well as sugar. Mix as well as set aside. Mix chicken, wine, egg white as well as 1 teaspoon cornstarch. Season to ambience with salt as well as pepper. Heat 5 tablespoons oil in wok or skillet. Add duck as well as stir-fry until no longer pink. Add pea pods, H2O chestnuts, bamboo shoots as well as mushrooms. Stir-fry 3 minutes. Stir sherry reduction as well as supplement to wok. Cook, stirring, 1 minute. Turn out onto platter as well as tip with boiled almonds.

Created by: David Lee, Chinese Arts Council (C) 1992 The Los Angeles Times