3 lg. whole chicken breasts, deboned, skinned and split lengthwise into halves
1 1/2 tbsp. cornstarch
2 tbsp. port wine
1 1/2 c. chicken broth
1/4 c. soy sauce
3 tbsp. vegetable oil
1 1/2 tsp. sugar
1 (5 oz.) can whole bamboo shoots, drained and cut into halves
1/4 c. chopped onion
1 clove garlic, pressed
1 tsp. freshly grated ginger root or 1/4 tsp. ground ginger
1 c. walnut halves
Hot cooked rice

Cut chicken into 1/4 inch cubes; place in small bowl. Add cornstarch and wine; mix until chicken is coated. Combine 1/2 cup of the broth, the soy sauce, 2 tablespoons of the oil, and the sugar in wok or large skillet; cook over medium-high heat until hot, 2-3 minutes.

Add chicken to broth mixture; cook, stirring, until chicken is tender, 304 minutes longer. Add remaining 1 cup broth; cook until thick, 1-2 minutes longer. Remove chicken and thickened broth mixture from wok. Reserve.

Add remaining 1 tablespoon of the oil to wok; heat over medium-high heat 1 minute. Add bamboo shoots, onion, garlic and ginger; cook, stirring, until onion is soft, 1-2 minutes.

Stir walnut halves into bamboo mixture. Return chicken and thickened broth mixture to wok; cook, stirring, until hot. Serve hot over rice. Makes 4-6 servings.