|2 eaches||Whole chicken breasts, skinned -- halved & boned|
|1 teaspoon||Minced crystallized ginger|
|1 cup||Sliced celery|
|1||5 oz can Water chestnuts drained and sliced|
|1 each||Onion -- sliced|
|2 cups||Chicken bouillon|
|2 tablespoons||Soy sauce|
|1 cup||Sliced mushrooms|
|1||1-lb can Bean sprouts -- drained|
|½ cup||Slivered almonds|
Cut chicken into strips about 2 inches long and ½ 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.
Recipe By : Crockery Cookery, by Mable Hoffman, (C) 1975, Bantam Books
From: Marjorie Scofield Date: 05-21-95 (160) Fido: Recipes
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