3 c. rice, cooked
6-8 lbs. chicken legs
3 tbsp. olive oil
2 chopped onions, coarse
2 bell peppers, coarse
2 stalks celery, coarse
2 cloves garlic, chopped
3 carrots, diced
1/2 broccoli florets & stalks
1/2 cauliflower florets & core
1 1/2 c. water
1/2 c. green onions, chopped
2 tbsp. parsley flakes
1 can bamboo shoots, drained
1 can water chestnuts, drained
1 can mushrooms, whole or chopped, drained
1/4 tsp. poultry seasoning
3 1/2 tbsp. soy sauce
1 can baby corn, drained
1/2 tsp. cayenne pepper
2 tsp. cornstarch mixed with water

Chop stalks coarsely and separate from chop florets.

Debone chicken (put bone and skin on side for soup). In wok pot saute chicken in olive oil until cooked. Add onions and garlic, simmer, covered until onions are clear. Put in carrots, celery, broccoli stalks and cauliflower cores, let simmer for 2 to 3 minutes, covered. Stir, add water, bamboo shoots, bell peppers, water chestnuts, mushrooms, and baby corn. Let simmer 2 to 3 minutes covered. Stir, add soy sauce, poultry seasoning, broccoli and cauliflower tops, cayenne pepper, green onions, and parsley. Stir gently and let simmer 2 to 3 minutes, covered. Thicken as needed. Salt and pepper to taste. Serve over rice.

NOTE: This recipe was originated from a left over vegetable tray so if some of these ingredients are not at hand, some may be omitted. Example: Corn, bamboo shoots, cauliflower, etc.