-- From "Chinese Cookery" by Rose Cheng & Michele -- Morris, HP Books, ISBN 0-89586-088-0 1 lb skinned chicken breasts Marinade: 1 t rice wine or dry sherry 1/3 t salt 1 T sesame oil 1 egg white 1 c vegetable oil 1/4 t cornstarch 3 T chicken broth 1/4 c chopped garlic 1/3 cup sliced water chestnuts 1/3 cup sliced bamboo shoots or (slightly) cooked carrots 1/2 t salt 1/2 t sugar 3 T soy sauce 1/2 c water 1 t sesame oil Chop chicken breasts into 2-inch square pieces. Mix marinade ingredients in a medium bowl. Add chicken pieces, mix well. Let stand 20 minutes. Heat 1 cup oil in a wok over medium heat 1 minute. Add chicken pieces. Stir-fry until chicken is almost cooked, 3 to 4 minutes. Remove chicken, draining well over wok; set aside. Remove oil from wok except 4 T. Dissolve cornstarch in chicken broth to make a paste; set aside. Heat oil in wok over medium heat 1 minute. Add cooked chicken, garlic, water chestnuts and bamboo shoots or carrots. STir-fry about 2 minutes. Add salt, sugar, soy sauce, and water. Cover and cook over low heat 10 minutes. Add cornstarch paste. STir-fry until sauce thickens slightly, about 30 seconds. Stir in 1 t sesame oil. Serve hot. Makes 4 servings.