RECIPES OF CHINA

Ingredients

3 lb

1/4 lb

20 small

10small

4 stalk

1/2 cup

1

1/2 tsp

1/2 tsp

2 cups

1 tbsp

2 tbsp

3 cups

Oil for deep-frying

3/4 tsp

1/2 tsp

1 tsp

1 tsp

1 tbsp

2

3

Salt

Sugar

Thin soy sauce

Oyster sauce

Cornstarch

Green onions (slivered)

Thin slices ginger root (slivered)

Dash of pepper

1. Skin, bone and cut chicken into 2 x 1/2 inch pieces
2. Sprinkle the chicken with each of the ingredients listed under "for marinating," mix well, then add the green onions and ginger and marinate for 1 hour
3. Heat 2 cups oil to 325 degrees F and deep-fry cashew nuts for 5 minutes, drain and salt lightly
4. Boil Chinese mushrooms for 10 minutes, rinse, squeeze dry, cut off and discard stems (If canned mushrooms are used, omit this step)
5. Cut celery into 1 1/2 inch pieces, then cut each piece lengthwise into strips, julienne style
6. Cut bamboo shoot tips into thin slices
7. Peel water chestnuts and cut a little off the top and the bottom of each one and then cut them into thin slices and soak in water to prevent them from turning dark (Canned water chestnuts are already peeled)
8. Heat wok, add 1 tsp oil and stir-fry the bamboo tips and water chestnuts together, if fresh water chestnuts are used (If canned ones are used, stir-fry them separately in 1 tsp oil for 1-2 minutes, adding 2 tsp sugar and set aside)
9. Heat wok, add 1 tsp oil and stir-fry mushrooms, celery and yellow onion for 3 minutes, with 1/2 tsp salt and 1/2 tsp sugar and set aside
10. Heat wok, add 2 tbsp oil and stir-fry marinated chicken for 3 minutes
11. Add chicken stock, cover and cook for 10 minutes over medium heat
12. Add vegetables which have been previously set aside and bring to a fast boil
13. Thicken with a mixture made with the cornstarch and 2 tbsp cold water
14. Bring to a boil, cook for 1 minute and turn off the heat
15. Add cashew nuts, mix thoroughly, and serve alone, or with rice.