Garlic Chicken

-- 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.