4 lb. chicken (whole)
6 c. celery
6 c. onions
2 lbs. bean sprouts, fresh or canned
2 lbs. mushrooms, sliced, fresh or canned
1/4 c. soy sauce
Chicken base (to taste)
Cornstarch

Cook chicken with celery leaves, and 1 medium onion, cut in half. Cook until chicken is done. Set chicken aside to cool. Strain stock into pot. Add celery, onions, bean sprouts and sliced mushrooms and soy sauce. Cook vegetables until tender, bring to boil, thicken. Cook 5 minutes. Cut chicken into pieces, add to vegetables. Cook 2 or 3 minutes more and turn off. Serves around 10 to 12 people.