Yiu gwoh gai (cashew nut chicken)

Yield: 8 Servings

Ingredients:

3 lb Chicken or 2 whole chicken - breasts
1/4 lb Raw cashew nuts
20 sm Chinese mushrooms (or 1 - medium-size can mushrooms)
4 Stalks celery
1/2 c Bamboo shoot tips (water - packed in 15 oz-can)
1 Yellow onion thinly sliced
3 tb Oil approximately
1/2 ts Salt
1/2 ts Sugar
2 c Chicken stock
1 tb Cornstarch
2 tb Water MMMMM--------------------------MARINADE-------------------------------
3/4 ts Salt
1/2 ts Sugar
1 ts Thin soy sauce
1 tb Oyster sauce Dash of pepper
1 tb Cornstarch
2 Green onions slivered
3 Thin slices ginger root - slivered
2 c Oil for deep-frying

Instructions:

1. Skin and bone chicken. Cut into 2" x 1/2" pieces. 2. Sprinkle the chicken with each of the ingredients listed under marinade, mix well then add the green onions and ginger. Marinate for 1 hour. 3. Heat 2 cups oil to 325 degrees and deep-fry cashew nuts for 5 minutes drain and salt lightly. 4. Boil Chinese mushrooms for 10 minutes rinse squeeze dry cut off and discard stems. If you use canned mushrooms omit this step. 5. Cut celery into 1 1/2" pieces then cut each piece lengthwise into strips julienne style. 6. Cut bamboo shoot tips into thin slices. 7. Peel water chestnuts (using potato peeler) and cut a little off the top and the bottom of each one. Then cut them into thin slices and soak in water to prevent them from turning dark. (Canned water chestnuts are already peeled.) 8. Heat wok add 1 t. 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 teaspoon oil for 1-2 minutes adding 2 teaspoons sugar.) Set aside. 9. Heat wok add 1 teaspoon oil and stir-fry mushrooms celery and yellow onion for 3 minutes with 1/2 teaspoon salt and 1/2 teaspoon sugar. Set aside. 10. Heat wok add 2 tablespoons oil and stir-fry marinated chicken for 3 minutes. 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 tablespoon cold water. Bring to a boil cook for 1 minute and turn off the heat. 13. Add cashew nuts mix thoroughly and serve. Serve alone or with rice. SOURCE: Chopsticks Clever and Wok.