2 frying chickens, cut up (about 4 lb.)
1/2 c. flour
2 tsp. salt, divided
1/4 tsp. pepper, divided
6 tbsp. salad oil, divided
3/4 c. sliced blanched almonds
4 1/2 c. chicken stock
1 clove garlic
1 tsp. ginger
6 tbsp. cornstarch
3 tbsp. water
1/4 c. soy sauce
1/2 c. sliced scallions
1 c. thinly sliced celery
1 (5 oz.) can water chestnuts, sliced
1 (5 1/2 oz.) can bamboo shoots
1 (6 oz.) can button mushrooms, drained
1 c. finely diced cucumber

Dredge chicken with flour with has been seasoned with 1 teaspoon salt and 1/8 teaspoon pepper. Saute chicken pieces in 3 tablespoons salad oil in heavy skillet, until lightly browned.

Remove chicken to Dutch oven; add almonds to drippings in skillet and saute until lightly browned. Add chicken stock, remaining salt and pepper, garlic and ginger to chicken. Cover and bring to boil. Reduce heat and simmer 30 minutes, until tender.

Remove chicken to shallow casserole; cover and warm in oven. Make paste of cornstarch, water and soy sauce, add to chicken stock, stirring constantly until blended. Cook and stir until thickened, 5 minutes.

Meanwhile saute scallions, celery, water chestnuts, bamboo shoots, mushrooms, and cucumber in remaining 3 tablespoons oil in skillet, just until tender. Pour thickened sauce over chicken; top with sauteed vegetables and sprinkle with blanched almonds.