Title: Chicken almond ding
 Categories: Chinese, Chicken
      Yield: 6 Servings
 
    1/2 lb Raw chicken, cut into 2/3"
           -cubes
      1    Egg white
      1 tb Cornstarch
      1 tb Soy sauce
      3 tb Peanut oil, divided
           Several dashes garlic salt
      1 ds Ground ginger
      5 tb Diced celery
      2 tb Chopped onions
      2 tb Diced green pepper
    1/4 c  Chopped carrots
    1/2 c  Sliced fresh mushrooms
    1/2 c  Sliced water chestnuts
    1/2 c  Diced bamboo shoots

MMMMM---------------------------SAUCE--------------------------------
      2 tb Dry white wine
      2 ts Soy sauce
    1/2 ts Sugar
    1/2 ts Salt
    1/4 ts Sesame oil
    1/4 ts White pepper
 
  Marinate chicken in egg whites, cornstarch and 1 tablespoon soy sauce
  for 30 minutes. Heat 1 tablespoon oil in large fry pan or wok to 300
  degrees and stir-fry chicken pieces rapidly for about 1 minute,or
  until chicken loses pink color. Remove from pan and drain on paper
  toweling. In same pan, heat 2 tablespoons oil until hot; sprinkle
  with garlic salt and dash of ginger. Immediately add remaining diced
  vegetables and stir-fry for 10 to 20 seconds. Return chicken to
  mixture. Add 2 tablespoons dry white wine and the sauce ingredients.
  Cook until done, about 6 minutes. Add a little cornstarch mixed with
  water to thicken if necessary.