4 chicken breasts, boned & cut into 1 inch pieces
1 tsp. salt
1 tbsp. corn flour
1 egg white, lightly beaten
1 1/2 tbsp. dry sherry
Oil for deep frying
6 shallots, cut into 1 inch pieces
4 oz. mushrooms, sliced
1 lg. carrot, peeled & diced
1/2 can bamboo shoots
3 stalks celery, sliced diagonally
1 tsp. grated ginger
2 tbsp. oil
Sauce (see below)
Almonds

Combine chicken with salt, corn flour, egg white and sherry. Mix well. Deep fry chicken in hot oil until just changing color; drain well. Heat extra oil in pan. Add almonds and fry until golden brown. Remove from pan and drain on absorbent paper.

Add grated ginger and diced carrots to pan. Fry gently 1 minute. Add remaining vegetables. Saute until tender, but still crisp, stirring occasionally. Add chicken and heat through. Add sauce and mix well. Stir in almonds. Serve immediately. Serves 4 to 6.

SAUCE:

1 tbsp. corn flour
1 1/2 c. water
1 tbsp. soy sauce
1 chicken bouillon cube
1 tbsp. dry sherry

Blend together.