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

Cooking Instructions

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 1 1/2 cup water. Add to sauce and bring to a boil until it thickens. Serve with noodles or a bowl of steaming rice.

Makes 4 Servings
 
 
"Therefore no one is to act as your judge in regard to food or drink or in respect to a festival or a new moon or a Sabbath day--" (Colossians 2:16)