STORM's blog: "RECIPES--CHICKEN"

1 lb skinned chicken breast

1 cup vegetable oil

5 slices fresh ginger root

3 green onions, chopped to about 1" lengths

1 green pepper, chopped as above

1/2 cup diced bamboo shoots

1/3 slivered almonds

(a little vegetable oil to fry in)

Marinade:

1/4 tsp salt

1/8 tsp white pepper

1 tsp cornstarch

1 Tbsp soy sauce

1 egg white

Seasoning sauce:

1 Tbsp rice vinegar

2 Tbsp soy sauce

1 Tbsp dry sherry

1/2 tsp salt

1 tsp sugar

1/2 tsp cornstarch

Deep fry slivered almonds in vegetable oil for 2 to 3 minutes to crisp them up. drain well on paper towel. Let stand for 5 minutes before using.

Dice chicken into 1 inch cubes.

Combine marinade ingredients, add chicken and mix well.

Let stand 1/2 hour.

Heat oil in wok, add chicken and stir fry until browned.

Remove chicken and drain well.

Stir fry ginger, onion, pepper and bamboo shoots for about 1 minute until vegetables are crisp−tender.

Combine ingredients for seasoning sauce in a small bowl, mix well and add to wok. bring to boil.

Add chicken to boiling sauce.

Stir fry chicken until coated with sauce.

Add almonds, mix well.