4 c. cooked white rice
1 can straw mushrooms
1 lb. chicken breast
2 stalks celery
3-4 carrots
Soy sauce
Salt
Pepper
Cornstarch
Oil

1. Cut chicken breast into small cubes.

2. Season chicken with salt, pepper, 3 tablespoons soy sauce and 1 teaspoon cornstarch.

3. Let chicken mixture stand for 20 minutes.

4. Dice celery and carrots; set aside.

5. Boil water in a saucepan. Remove from heat. Add carrots and celery. Let stand for approximately 10 minutes to soften vegetables. Drain excess water.

6. In an appropriate sized pot heat oil. Add chicken, marinate. Stir constantly until meat is browned.

7. Drain straw mushrooms from packed juices.

8. Introduce straw mushrooms, celery and carrots.

9. In a separate bowl prepare 2 cups water, 2 tablespoons oyster sauce and 2 teaspoons cornstarch. (This will be the gravy.) Mix. Pour into pot with the other ingredients. The liquid should just cover the chicken mixture.

10. Cook until gravy thickens. (If gravy is too thin, add cornstarch. If gravy is too thick, add water.)

11. Serve over cooked white rice.