1 all meat chicken
5 or 6 stalks celery
3 sm. carrots
2 cloves garlic
2 or 3 onions
1 or 2 peppers
1 lb. mushrooms
1 1/2 lbs. or box snow peas
2 cans bamboo shoots
1 can water chestnuts
1 can bean sprouts
2 tbsp. cornstarch
1/4 c. soy sauce
2 c. chicken stock

Cook chicken with enough water to cover 1 hour. In another large pan cook chopped celery, add chopped carrots in a little water. They must be a little crisp. Add chopped garlic and cut up onion in rings. Add sliced pepper and slice mushrooms. Do not cook too long. Drain and chop water chestnuts, drain bean sprout and bamboo shoots. Add to vegetables. Cut all the chicken into large chunks; add snow peas, chicken stock and bring to a boil. Turn off, add soy sauce and cornstarch. Mix and stir well. Salt and pepper to taste. Serve over hot rice. Serves 6.