Chicken with Almonds

Bone the chicken and cut into small pieces. Mix very well with half the wine, 1 spoon of soy sauce and cornstarch; let it rest for at least an hour.
Scald and peel the almonds, dry and brown them with a little hot oil. Coarsely chop half of the almonds and keep the rest whole. Peel and cut the onion into thin strips. Wash and cut the mushrooms into slices. Peel and cut the onion into thin slices, clean and cut the pepper into thin strips.
Cut the bamboo shoots into small slices. Pour the oil in a large frying pan, add the garlic and heat. when brown, remove the garlic and place the chicken well drained and squeezed. Sauté on a high heat until golden. Add all the vegetables, stir and let it cook for about 3 minutes.
Add the chicken marinade, the rest of the soy sauce, the rest of the wine, the almonds, the aji-no-moto and the powdered ginger. Let it cook for 3 minutes and serve with rice.