Cantonese Chicken Dinner

• 1 fryer (about 3 lb.)
• 1 1/2 Tbsp. vegetable oil
• 1 medium sliced onion
• 1 c. chicken broth
• 1 Tbsp. soy sauce
• 1 tsp. fresh ginger root, minced
• 1/2 lb. nappa or celery cabbage, sliced diagonally in 2-inch pieces
• 1/4 lb. mushrooms, sliced thickly
• 1 c. bean sprouts
• 4 oz. bamboo shoots, drained
• 1 Tbsp. cornstarch
• 1/8 c. water
• 1/8 c. toasted almonds
• 2 oz. Chinese noodles (optional)

1. Pat chicken pieces dry with paper towel.
2. Heat oil in a large flameproof casserole.
3. Working in batches, brown chicken until golden brown on all sides. Drain on paper towel.
4. Pour all but 2 tablespoons fat from casserole.
5. Saute onion until tender, about 5 minutes.
6. Return chicken to casserole. Add chicken broth, soy sauce and ginger root.
7. Bring to a boil.
8. Lower heat, cover and simmer 15 minutes.
9. Add cabbage and cook 5 minutes longer. Add mushrooms, bean sprouts and bamboo shoots.
10. Cook 5 minutes longer. Mix cornstarch and water in a small bowl until smooth. Stir in casserole.
11. Cook, stirring constantly, until sauce thickens. Sprinkle with toasted almonds.
12. Serve over Chinese noodles, if you wish.

fryer, vegetable oil, onion, chicken broth, soy sauce, fresh ginger root, celery cabbage, mushrooms, bean sprouts, bamboo shoots, cornstarch, water, almonds, chinese noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=313717 (may not work)