Chicken Almond Ding 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 30 minutes. 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.