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Submitted by: Kranthi Devineni


3 lb chicken or 2 whole chicken breasts
1/4 lb raw cashew nuts
20 small Chinese mushrooms (or 1 medium-size can mushrooms)
4 stalks celery, julienned
1/2 cup bamboo shoot tips, thin slices or 15 oz-can
1 can water chestnuts, thin slices
1 onion, thinly sliced
3 tbsp oil
1/2 tsp salt
1/2 tsp sugar
2 cups chicken stock
1 tbsp corn starch
2 tbsp water

For Marinade:
3/4 tsp salt
1/2 tsp sugar
1 tsp thin Soya sauce
1 tbsp oyster sauce
1 tsp pepper
1 tbsp corn starch
2 green onions, slivered
3 thin slices ginger root, slivered
2 cups of oil for deep-frying


1. Skin and bone chicken.
2. Cut into 2″ x 1/2″ pieces.
3. Sprinkle the chicken with each of the ingredients listed under “marinade,” mix well.
4. Add the green onions and ginger. Marinate for 1 hour.
5. Heat 2 cups oil to 325 degrees and deep-fry cashew nuts for 5 minutes, drain and salt lightly.
6. Boil Chinese mushrooms for 10 minutes, rinse, squeeze dry, cut off and discard stems. Omit this step if you use canned mushrooms.
7. Heat wok, add oil and stir-fry the bamboo tips and water chestnuts together, if you use fresh water chestnuts. (If canned ones are used, stir-fry them separately in 1 tsp oil for 1-2 minutes, adding 2 tsp sugar.) Set aside.
8. Heat wok, add 1 tsp oil and stir-fry mushrooms, celery and yellow onion for 3 minutes, with 1/2 tsp salt and 1/2 tsp sugar. Set aside.
9. Heat wok, add 2 tbsp oil and stir-fry marinated chicken for 3 minutes.
10. Add chicken stock, cover and cook for 10 minutes over medium heat.
11. Add vegetables which have been previously set aside and bring to a fast boil.
12. Thicken with a mixture made with the cornstarch and 2 tbsp cold water.
13. Bring to a boil, cook for 1 minute and turn off the heat.
14. Add cashew nuts, mix thoroughly, and serve.
15. Serve hot with rice.

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