1 (3 lb.) fryer
1 c. almonds
1/3 c. button mushrooms
2 c. salad oil (if raw almonds are used)
1/2 c. cubed bamboo shoots
1/2 c. cubed celery
1/2 c. cubed onion
1/4 c. cubed carrots
10 water chestnuts, cubed
1/3 c. water, chicken stock or mushroom liquid

Mix:

1 tbsp. cornstarch
1 tsp. salt
3 tbsp. shoyu
2 tbsp. sherry
1 tsp. sugar
1 inch piece ginger root, minced
1 clove garlic, minced

Bone chicken. (Use bones to make broth.) Cut into 1/2 inch cubes and marinate in cornstarch, salt, shoyu, sherry, sugar, ginger and garlic. Blanch almonds and remove skins. Deep fry until crisp. (Omit this step if canned roasted nuts are used.) Par-cook carrots in boiling water for about 30 seconds. Drain and cool. Heat wok very hot and add 3 tbsp. oil. Stir fry vegetables for about 1 minute. Remove. Reheat pan and add 2 tablespoons oil. Stir fry chicken until about half done. Add vegetables and toss for about 2 minutes or until vegetables are almonst transparent, still crisp and not soft. Combine cornstarch with stock and pour in center of wok. Cook until gravy is clear. Stir in half of the nuts. Place on platter and sprinkle With remaining nuts.