Shred the chicken meat. Combine the salt, sugar, cornstarch, and soy sauce. Marinate the chicken meat in this mixture for 20 minutes. Soak the dried mushrooms in warm water for 15 minutes. Drain, trim off the tough ends and thinly slice the mushrooms. Place the walnuts in a small pan. Cover with cold water, bring to a boil, and continue boiling 3 minutes. Drain. Heat the oil to 375 F in a wok or heavy skillet. Deep-fry the walnuts until lightly browned. Drain on paper toweling. Remove all but 3 tablespoons of the oil. Add the garlic and stir-fry until lightly browned. Add the marinated chicken meat and stir-fry until opaque, about 1 minute. Add the celery, onion, bamboo shoots, and mushrooms. Stir-fry until tender-crisp, about 2 minutes. Stir in the chicken stock. Cook until sauce thickens slightly. Remove to a large platter. Garnish with browned walnuts. PINE YARD CHURCH STREET, CHICAGO WINE: CHENIN BLANC From the
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|Serving Size: 1 Serving (184g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1159 (96%)|
|Amt Per Serving||% DV|
|Total Fat 128.8g||172 %|
|Saturated Fat 20.3g||101 %|
|Monounsaturated Fat 52.9g|
|Polyunsanturated Fat 49.4g|
|Cholesterol 0.9mg||0 %|
|Sodium 233.4mg||8 %|
|Potassium 252.6mg||7 %|
|Total Carbohydrate 14.5g||4 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 11.7g|
|Protein 6.5g||9 %|
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Calories per serving: 1208
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