Ingredients: 1 chicken, quartered 1 large onion sliced 2 tablespoons oil 1/1/2 cups chopped celery 1 package frozen peas or peapods small can sliced mushrooms water chestnuts sliced 1 tablespoon slivered ginger 2 tablespoons cornstarch 2 tablespoons soy sauce
Directions: Cook chicken in water 20 minutes, bone the chicken, cut into thin strips. Sauté onion and celery in oil 5 minutes. Add chicken and 1/1/2 cups chopped celery, 1 package frozen peas or peapods, small can sliced mushrooms, water chestnuts sliced, and 1 tablespoon slivered ginger. Pour in 2 cups broth, cover steam 10 minutes. Remove to serving plate. Mix 2 tablespoons cornstarch and 2 tablespoons soy sauce in a cup, add to broth in pan, stir 3 minutes until thickens. Pour over chicken mixture, garnish with almonds.
