Yields 4 servings

2 Chicken breast; skinned,-halved & boned
1 ts Salt
1 ts Ginger, minced, crystallized
1 c Celery; sliced
5 oz Water chestnuts; sliced &-drained
1 Onion; sliced
2 c Chicken bouillon
2 tb Soy sauce
1 c Mushrooms, sliced
1 lb Bean sprouts, drained
2 c Cooked rice
1/2 c Slivered almonds

Cut chicken into strips about 2-inches long and 1/2-inch thick. Place in crockpot with salt, ginger, celery, water chestnuts, onions, bouillon, and soy sauce. Cover and cook on low 5 to 6 hours. Turn control to high. Add mushrooms and bean sprouts. Cover and cook on high 15 minutes. Serve over hot rice. Sprinkle with almonds. Serve with extra soy sauce, if desired.

Posted By Sam Waring on rec.food.recipes or rec.food.cooking

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