Cantonese Chicken Dinner - cooking recipe

Ingredients

1 fryer (about 3 lb.)
1 1/2 Tbsp. vegetable oil
1 medium sliced onion
1 c. chicken broth
1 Tbsp. soy sauce
1 tsp. fresh ginger root, minced
1/2 lb. nappa or celery cabbage, sliced diagonally in 2-inch pieces
1/4 lb. mushrooms, sliced thickly
1 c. bean sprouts
4 oz. bamboo shoots, drained
1 Tbsp. cornstarch
1/8 c. water
1/8 c. toasted almonds
2 oz. Chinese noodles (optional)

Preparation

Pat chicken pieces dry with paper towel.
Heat oil in a large flameproof casserole.
Working in batches, brown chicken until golden brown on all sides. Drain on paper towel.
Pour all but 2 tablespoons fat from casserole.
Saute onion until tender, about 5 minutes.
Return chicken to casserole. Add chicken broth, soy sauce and ginger root.
Bring to a boil.
Lower heat, cover and simmer 15 minutes.
Add cabbage and cook 5 minutes longer. Add mushrooms, bean sprouts and bamboo shoots.
Cook 5 minutes longer. Mix cornstarch and water in a small bowl until smooth. Stir in casserole.
Cook, stirring constantly, until sauce thickens. Sprinkle with toasted almonds.
Serve over Chinese noodles, if you wish.