|Sliced raw chicken breast||2 Cup (32 tbs) (Finely Sliced)|
|Peanut oil/Salad oil||1⁄4 Cup (4 tbs)|
|Diced bamboo shoots||15 Ounce, drained (3 Cans, 5 Ounce Each, 2 Cups)|
|Diced celery||2 Cup (32 tbs)|
|Diced bok choy/Romaine||1 Cup (16 tbs) (Chinese Chard)|
|Canned water chestnuts||10 Ounce, drained, and sliced (2 Cans, 5 Ounce Each, 1 1/3 Cups)|
|Blanched almonds||1⁄2 Cup (8 tbs)|
|Soy sauce||2 Tablespoon|
|Monosodium glutamate||2 Teaspoon|
|Chicken broth||3 Cup (48 tbs)|
|Cornstarch||1⁄4 Cup (4 tbs)|
|Cold water||1⁄2 Cup (8 tbs)|
Fry the chicken in the oil in a preheated, heavy, large pan; add rest of ingredients except cornstarch and water; mix thoroughly.
Cover and steam 5 minutes.
Blend cornstarch and cold water; add to chicken and cook, stirring constantly, till mixture thickens.
Salt to taste.
Garnish with extra almonds.
Serve immediately with Chinese Fried Rice.