Original version from Barbara Chau, Livermore, CA.


                                                    Recipe by  Barbara Chau
                                                               443-4522
 
  CHICKEN WITH CASHEW NUT		(kANJI OMITTED)

   3/4 lb. chicken meat, diced			(mushrooms)
   1 green onion, diced 
   2 pieces of ginger, shredded
   1 tsp cornstaroh
   1/2 tsp salt
   2 tsp soy sauce
   3 stalks of celery, cut diagonally into small pieces
   1  Sma11 can bamboo shoots  CUt into small pieces
   1 cup cashew nuts  		(deep fry first -- will be a bit white)
   1 can young corn		(Black Mushrooms)
   3 tbsp cooking oil

   Sauce:
   1 tsp cornstarch
   1 tbsp soy sauce                  .
   2 tbsp water
   1/2 tsp salt
   1/4 tsp sugar

   1. Mix chicken with green onion, ginger, cornstarch, salt and soy sauce.
      Set aside.
   2. Mix the sauce. 
   3. Heat 2 tbsp cooking oil, put in chicken and stir for 3-4 minutes. Set aside.
   4. Fry the celery in 1 tbsp oil for a minute or two, add bamboo shoots,
      young Corn and mushrooms.  Add chicken meat and pour in sauce, bring
      to a  boil.  Stir in cashewnuts and remove to serving platter.