Moo goo gai pan, Henry Kissinger's published recipe

Cut the chicken breast against the grain and marinate with starch, salt, ginger and dry sherry.

For raw fresh bamboo shoot, cut the shoot open lengthwise and peel off all the peelable brown layers.

Shave off the light brown nails at the bottom until the shoot is completely white, and shave the hairy brown bits at the top.

Cut off the tough fibrous bottom, keep the white heart, and slice it thinly into sheets.

Add the bamboo sheets to boiling water and boil hard for six minutes, then remove and drain.

Heat a large quantity of frying oil and fry the walnuts in it first to flavour the oil.

Fry the vegetables in batches with the salt, then fry the chicken.

Return everything to the wok and mix together with no further seasoning.