4 tbsp. shortening or salad oil
2 med. onions, chopped
4 stalks celery, sliced fine
1/2 c. boiling chicken, stack on 1/2 c. boil bean sprout liquid
1/2 tsp. salt
1/4 tsp. pepper
2 c. cooked chicken
1 can bean sprouts, drained
2 tbsp. cornstarch
1 tsp. sugar
2 tbsp. soy sauce
Noodles

Heat fat or oil over low heat in large heavy saucepan. Add onions, celery, cover and cook over low heat until celery is almost tender, about 10 minutes. Add 1/2 cup boiling stocks of celery, salt and pepper, simmer 5 minutes, add chicken cut into small slices or slivers, add drained sprouts. Mix cornstarch and sugar with 1/2 cup of hot chicken mixture and mix well, then pour back into remaining chicken mixture. Cook, stirring constantly, until mixture thickens. Serve with additional soy sauce and noodles.