Chicken Almond

• 2 c. chicken breast
• 2 Tbsp. soy sauce
• 1/2 c. flour
• 3/4 tsp. salt
• 2 eggs
• 1/4 c. chicken broth
• 1 can bamboo shoots, drained
• 1 can water chestnuts, sliced
• 1 c. diced celery
• 2 Tbsp. soy sauce
• 2 Tbsp. monosodium glutamate
• 1/3 Tbsp. cornstarch
• 1/2 c. cold water
• 1/2 c. slivered almonds
• hot cooked rice
• 1/4 head iceberg lettuce

1. Skin uncooked chicken breast; cut in thin strips.
2. Sprinkle with 2 tablespoons soy sauce; marinate for 10 minutes.
3. Beat flour, salt and eggs until smooth.
4. Dip chicken in batter; fry in hot oil (370u0b0) until browned.
5. Remove chicken and keep warm.
6. Add chicken broth to skillet.
7. Mix in bamboo shoots, chestnuts, celery and 2 tablespoons monosodium glutamate.
8. Bring to boil; cover and cook 5 minutes.
9. Blend cornstarch and cold water; add to chicken mixture, stirring constantly, until mixture thickens and bubbles. Add chicken, almonds and salt to taste.
10. Cut lettuce in strips and toss with mixture just before serving over hot, fluffy rice.

chicken breast, soy sauce, flour, salt, eggs, chicken broth, bamboo shoots, water chestnuts, celery, soy sauce, monosodium glutamate, cornstarch, cold water, almonds, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=777221 (may not work)