Almond Chicken

1 pound skinned chicken
1 cup oil
5 slices fresh gingerroot
3 green onions, chopped 1" lengths
1 green pepper, chopped 1" lengths
1/2 cup diced bamboo shoots
1/3 cup slivered almonds
1/4 teaspoon salt
1/8 teaspoon white pepper
1 teaspoon cornstarch
1 tablespoon soy sauce
1 egg white
1 tablespoon rice vinegar
2 tablespoons soy sauce
1 tablespoon dry sherry
1/2 teaspoon salt
1 teaspoon sugar
1/2 teaspoon cornstarch

Dice chicken into 1 inch cubes. Combine salt, pepper, cornstarch, soy and egg white, add chicken and mix well. Let stand 1/2 hour. Heat oil in wok, add chicken and stir fry until browned. Remove chicken and drain well. Stir fry ginger, onion, pepper and bamboo shoots for about 1 minute until vegetables are crisp-tender.

Combine vinegar, soy, sherry, salt, sugar and cornstarch in a small bowl, mix well and add to wok. bring to boil. Add chicken to boiling sauce. Stir fry chicken until coated with sauce. Add almonds, mix well and serve hot. Serves 4 Variation: Deep fry slivered almonds in vegetable oil for 2 to 3 minutes to crisp them up. drain well on paper towel. Let stand for 5 minutes before using.