1/2 lb. raw chicken breast
1 tsp. salt
1 tbsp. cornstarch
3 tbsp. cold water
1 tbsp. soy sauce
4 c. chicken stock or bouillon
4 fresh mushrooms, sliced or 1 (2 oz.) can sliced mushrooms
1 1/2 tbsp. vegetable oil
2 tsp. lemon juice

Skin chicken and slice into 10 pieces. Sprinkle with 1/2 teaspoon salt and let stand for 30 minutes. Mix cornstarch with cold water; add with remaining salt and soy sauce to the chicken stock, bring to a boil; simmer chicken in this for 5 minutes. Saute mushrooms for a few minutes in oil. Add the mushrooms and lemon juice to stock. Heat gently without boiling. Serve with a thin lemon slice in each bowl. Serves 5.