2/3 c. butter
2 1/2 lb. chicken, cubed and cooked
3 onions
6 c. chopped celery
1/2 tbsp. each: salt and pepper
1/2 lb. sliced fresh mushrooms
3 1/2 c. stock
3 c. mixed Chinese vegetables
1/3 c. water
6 tbsp. cornstarch
2 tbsp. soy sauce
1 tbsp. sugar

Brown chicken in butter. Remove. Add celery, onions, mushroom; simmer 5 minutes. Mix stock with salt, pepper, water, cornstarch, soy sauce and sugar. Add to onion mixture. Simmer 5 minutes. Add Chinese vegetables and chicken chunks. Mix well. Heat to boiling point. Serve hot over Chinese noodles (chow mein) and rice (chop suey).