Instructions: 1. Wipe chicken with a damp cloth. With a sharp knife, make an incision along backbone, but do not cut through bone. Place bird in a heatproof bowl and add stock.

2. Steam 30 minutes. (See "How-to Section"). Meanwhile blanch almonds and chop coarsely.

3. Let bird cool slightly; then bone. Beat egg lightly and blend in flour and salt to make a batter; then coat chicken with batter.

4. Heat oil until nearly smoking. Gently lower in chicken, using a wire basket or large long-handled Chinese strainer. Deep-fry, basting and turning until golden. Drain on paper toweling.

5. Let bird cool slightly. Carefully cut in 1-1/2-inch strips (running from backbone to breastbone), then in 1-1/2-inch squares. Arrange, skin-side up, on a serving platter.

6. In a cup, blend cornstarch and cold water to a paste. In a saucepan, combine soy sauce, honey and remaining water, and heat, stirring. Then add cornstarch paste and stir in to thicken. Pour over chicken. Garnish with nutmeats and serve. VARIATION: For the almonds, substitute walnuts or pecans, or use all 3 in combination.

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