1 1/2 lbs. chicken, skinned
3 tbsp. chicken base
1 tbsp. soy sauce
2 1/2 tbsp. cornstarch
1 (32 oz.) can Chinese vegetables

Boil chicken in just enough water to cover. Remove bones, chop chicken, replace chicken in water. Add 3 tablespoons chicken base, 1 tablespoon soy sauce and bring to boil over medium heat.

Blend cornstarch with 1/2 cup water and 1/2 cup of broth. Add while stirring briskly, Bring pot to boil until thickened. Wash vegetables, drain, add just before serving. Serves 6.