---------- Recipe via Meal-Master (tm) v8.02
  
       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
 
 ---------------------------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.
  
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