1 to 1 1/2 c. diced cooked chicken or 4 cooked chicken breasts
2 c. chicken stock
3 tbsp. cornstarch
1 1/2 tsp. almond extract
1/8 tsp. ground ginger
Salt to taste
1 c. sliced almonds

In sauce pan or deep skillet bring chicken stock, ginger, salt and 1/2 cup almonds to a boil. Mix cornstarch with about 1/3 cup water in small bowl or measuring cup (it should be thick). Add cornstarch- water mixture to chicken stock, stirring constantly with a wire whip. Mixture will thicken; when thick remove from heat. Add almond extract, stir well. Add chicken and simmer on low or warm for about 20 minutes. Garnish with remaining sliced almonds. Serve over steamed rice or Chinese noodles.