1 whole chicken, cut up or 12 pieces legs
6 carrots
1 medium cabbage
3 or 4 stalks celery
1 chayote
2 medium onions
2 bell peppers
2 tbsp. butter
2 tsp. mustard
2 tbsp. catsup
salt to taste
2 tbsp. soy sauce
1 raw chile if you like it hot (optional)
1 can crispy noodles

Boil chicken in 1 cup water for 20 minutes at medium heat. Add carrots in strips or slices, 1 teaspoon salt, 1/4 onion and 1/4 bell pepper. Continue to cook, uncovered, for 15 minutes.

In a saucepan, sauté in butter 2 slices onions, 4 to 6 slices celery and 2 slices bell pepper for 3 to 5 minutes. Add soy sauce, catsup and mustard. Chop 1/2 to 3/4 cabbage and add to chicken. Cook for 5 minutes, then add sautéd mixtures, stirring together until mixed well. Serve on individual plates and top with crispy noodles.

Makes 6 servings.