1 stewing hen
1/4 lb. butter
3 bunches celery
2 lg. white onions
1 lg. can bean sprouts
1 lg. can mixed Chinese vegetables
1 sm. can water chestnuts

Cook hen in large kettle (with celery tops and onions) until tender. Remove from stove and let cool.

Melt butter in large kettle, add chopped celery and onions. Cook until tender, stirring occasionally. Add bean sprouts, mixed vegetables, chestnuts and chicken that has been removed from bones and cut up. Add chicken broth and let simmer. Before serving, add enough cornstarch and soy sauce to desired thickness.