QUICK Chicken Triangles

   Start with cooked chicken and it is super easy!  These are fried little bite-size sandwiches.
NOTE* They can be made ahead and kept warm for 1 hour in a 250 F. oven.

   2  pounds chicken breast, cooked, cut into 1-inch pieces
   1  cup green onion, chopped
   1  8 1/2-ounce can bamboo shoots, drained and chopped
   2  eggs, well beaten
1/4  cup cornstarch
   2  tsp. salt
 16  slices firm white bread, crusts trimmed
Oil for frying

   Combine chicken, onion and bamboo shoots in blender or processor and process.  Blend in eggs, cornstarch and salt.
   Cut each bread slice into 4 triangles.  Spread with mixture.  Refrigerate until ready to fry.
   Heat 3/4 inch of oil in a large surface skillet.  Add triangles face down and fry until golden brown, about 1 to 2 minutes.

   Serve hot!