Ingredients
3 lbs. whole chicken
1 pk peas,Frozen
2 c chicken stock
1 T sherry
1/2 c almonds,chopped
1 c celery,diced salt,to taste
3 tbls. vegetable oil
Method
Boil chicken in water until tender - about 30 minutes. Take out and set aside to cool. Save 2 cups of the chicken stock. Debone the cooled chicken oil.
Then add the celery, peas, chicken stock, almonds, salt and sherry. Simmer 10 minutes.
Thicken sauce with 2 tbls. cornstarch mixed in ¼ cup water. Add to sauce and bring to a boil until it thickens. Serve with noodles or a bowl of steaming rice.
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