DICED CHICKEN WITH WALNUTS (HOP TO GAl DING)

• ½ pound boned chicken (gai)
• ¼ walnuts (hop to)
• ½ cup canned mushrooms
• ½ pound Chinese celery
• Cabbage (bok choy)
• 4 water chestnuts
• ¼ bamboo shoots
• 12 snow pea pods
• ¼ celery
• ¼ teaspoon salt or to taste
• ¼ cup water
• 1 teaspoon cornstarch mixed
• With 3 tablespoons water
• ¼ teaspoon sugar
• ½ teaspoon monosodium
• Glutamate
• Dash of pepper

Boil chicken for 20 minutes. Allow to cool. Deep-fry walnuts for 2 minutes. Allow to cool. Dice chicken and all vegetables in ¼ " cubes (Ding). Using a high flame, heat a well-greased frying pan and add salt. Add mushrooms, celery cabbage, water chestnuts, bamboo shoots, snow pea pods and celery. Stir-fry for ½ minute. Add water. Cover and cook for 2 minutes. Add chicken and stir. Add cornstarch paste, sugar, monosodium glutamate and pepper. Cook and stir for ½ minute. Remove from stove and add walnuts.