2/3 cup bamboo shoots, canned, cut lengthwise and crosswise
to make 2" x 1" strips
2/3 cup sliced mushrooms, fresh or canned
1/3 cup bouillon
Remove chicken from bones, mince. Season it with Sherry and
salt. Let stand 10 min. Heat 2 tablespoons oil and saute the onion until
slightly brown (not done). Remove from pan
Reheat pan and saute bamboo shoots and mushroom in 2 tablespoons oil for 15
minutes. Remove from pan
Fry chicken in deep oil until brown and tender (about 15 minutes) Combine meat,
onions, bamboo shoots and mushrooms. Add 1/3 cup bouillon or cold water, simmer
for 10 minutes. Thicken the sauce with 2 teaspoons cornstarch. Serve hot.
