2 Whole chicken breasts,
. skinned, halved & boned
1 ts Salt
1 ts Minced crystallized ginger
1 c Sliced celery
1 cn (5 oz.) water chestnuts,
. drained & sliced
1 Onion, sliced
2 c Chicken bouillon
2 tb Soy sauce
1 c Sliced mushrooms
1 cn (1-lb.) can bean sprouts,
. drained
Cooked rice
1/2 c Slivered almonds
Cut chicken into strips about 2 inches long and 1/2 inch thick.
Place in slow-cooking pot (crockpot) with salt, ginger, celery, water
chestnuts, onion, 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. Makes 4 to 6
servings.
