4 lb. chicken
1 tbsp. salt
2 tbsp. cornstarch
3 tbsp. shoyu
1 tbsp. sherry
2 tsp. ginger juice
1 tsp. sugar
10 dried mushrooms, soaked
1 can (10 1/2 oz.) bamboo shoots, drained
1 can (8 oz.) water chestnuts, drained
2 tbsp. salad oil
2 qt. water (or less)
2 tbsp. flour
2 tbsp. water

Chop chicken, including bones, into 1 1/2 inch cubes. Mix chicken pieces with salt, cornstarch, shoyu, sherry, ginger juice and sugar. Let stand for 20 minutes. Remove stems from mushrooms. Cube mushroom caps and bamboo shoots. Slice water chestnuts.

In a large saucepot; heat oil and brown chicken. Add mushrooms, bamboo shoots, water chestnuts and the 2 quarts water. Cover and bring to a boil; lower heat and simmer for 30 minutes. Combine flour with the 2 tablespoons water; stir into chicken mixture. Cook, stirring constantly, until mixture thickens.