1 whole chicken breast
1 slice fresh ginger
1 green onion
1/2 c. fresh bean sprouts
1/2 c. celery
1/2 c. onion
1/4 c. fresh mushrooms
2 tbsp. vegetable oil
2 tbsp. light soy sauce
1 tsp. sugar
1/2 tsp. salt
1/2 c. chicken broth
1 tbsp. cornstarch
2 tbsp. cold water
3 c. cooked rice

Trim fat from chicken. Wash and dip chicken in 2-3 cups of boiling water with 1 slice of fresh ginger and 1 green onion. Continue boiling for about 5 minutes. Turn off the heat and let the chicken stay in the hot water for another 10 minutes. Remove chicken to a platter. Allow to cool. Then shred the chicken with your fingers.

Wash and drain the bean sprouts. Wash and cut the celery diagonally into 1/4 inch slices. Peel and cut onion into slices 2 x 1/2 x 1/4 inches. Wash and slice the fresh mushrooms. Dissolve 1 tablespoons cornstarch in 2 tablespoons cold water.

Heat 2 tablespoons oil in wok or frying pan over high heat and add celery, onions, and mushrooms. Stir fry until oil coats all the vegetables, about 2 minutes. Stir over high heat, add the soy sauce, sugar, and salt. Mix. Add 1/2 cup chicken broth and bring to boil. Add bean sprouts and shredded chicken. Stir. When it begins to boil again, gradually add the dissolved cornstarch; stir until it thickens. Serve hot over cooked rice. 4 servings.