Title: Chicken with walnuts
 Categories: Poultry
      Yield: 4 Servings
 
      1 lg Chicken breast; skinned
           -and boned
    1/2 ts Salt
      1 ts Sugar
      2 tb Cornstarch
      3 tb Soy sauce
      4    Dried Black mushrooms
      1 c  Shelled walnuts
      2 c  Peanut oil
      3    Cloves garlic; minced
      3    Stalks celery; sliced
      1 lg Onion; sliced
      1 c  Sliced bamboo shoots
    1/4 c  Chicken stock
 
  Shred the chicken meat. Combine the salt, sugar, cornstarch, and soy
  sauce. Marinate the chicken meat in this mixture for 20 minutes. Soak
  the dried mushrooms in warm water for 15 minutes. Drain, trim off the
  tough ends and thinly slice the mushrooms. Place the walnuts in a
  small pan. Cover with cold water, bring to a boil, and continue
  boiling 3 minutes. Drain. Heat the oil to 375 F in a wok or heavy
  skillet. Deep-fry the walnuts until lightly browned. Drain on paper
  toweling. Remove all but 3 tablespoons of the oil. Add the garlic and
  stir-fry until lightly browned. Add the marinated chicken meat and
  stir-fry until opaque, about 1 minute. Add the celery, onion, bamboo
  shoots, and mushrooms. Stir-fry until tender-crisp, about 2 minutes.
  Stir in the chicken stock. Cook until sauce thickens slightly. Remove
  to a large platter. Garnish with browned walnuts.
  
  PINE YARD
  
  CHURCH STREET, CHICAGO
  
  WINE: CHENIN BLANC
  
  From the .  Downloaded