Instructions: 1. Soak dried mushrooms.

2. Skin and bone chicken; then slice thin. Slice water chestnuts and soaked mushrooms.

3. Blanch and mince almonds; then combine with salt and pepper. Dip chicken slices in mixture to coat.

4. Heat oil. Quickly brown chicken slices.

5. Stir in mushrooms, water chestnuts, soy sauce and stock and heat quickly. Then cook, covered, over medium heat, until done (2 to 3 minutes).

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