2 whole chicken breasts
1 each egg white
1 teaspoon salt
1 teaspoon cornstarch
1 teaspoon soy sauce
1 dash white pepper
2 medium carrots
2 tablespoons oyster sauce or 1 tbsp dark soy sauce
1 tablespoon plus 1 tsp cornstarch
1/4 teaspoon water
2 tablespoons vegetable oil
1/4 cup diced onions
1 teaspoon finely chopped garlic
1 teaspoon finely chopped ginger root
1 cup diced celery
1/2 cup water chestnuts, diced, canned
1 teaspoon salt
1/2 cup diced bamboo shoots
1 4 oz. can button mushrooms, drained
1/2 cup chicken broth
1 cup frozen peas
1/2 cup roasted whole almonds
1 tablespoon chopped (with tops) green onions
Remove bones and skin from chicken; cut chicken into 1/2 inch pieces.
Mix egg white, 1 tsp. salt, 1 tsp cornstarch, the soy sauce and white
pepper in glass or plastic bowl; stir in chicken. Cover and refrigerate
Cut carrots into 1/2 inch pieces. Place carrots in boiling water. Cover
and cook 1 minute. Immediately rinse under running cold water; drain.
Mix oyster sauce, 1 tablespoon plus 1 teaspoon cornstarch and the water.
Heat vegetable oil
(1 inch) in wok to 325°. Add chicken; fry,
turning frequently, until chicken turns white. remove from wok to strainer.
Wash and dry wok thoroughly.
Heat wok until 1
or 2 crops of water bubble and skitter when sprinkled in wok. Add 2
tablespoons vegetable oil; rotate wok to coat side. Add onion, garlic
and ginger root; stir-fry until garlic is light brown. Add celery, water
chestnuts and 1 teaspoon salt; stir-fry 1 minutes. Add bamboo shoots
and mushrooms; stir-fry 1 minutes. Stir in carrots, chicken and chicken
broth. Heat to boiling; cover and cook 2 minutes. Stir in cornstarch
mixture; cook and stir until thickened, about 20 seconds. Stir in peas.
Garnish with almonds and green onions.