3 1/2 - 4 lbs. young chicken, raw
1/2 c. chicken fat, olive or peanut oil
1/2 lb. lean pork, cubed
1 lb. lean veal, cubed
2 tbsp. salt
1 lb. Chinese water chestnuts, peeled (or use canned)
1 lg. bunch celery
1/2 can bamboo shoots
2 onions, chopped
1 (8 oz.) can mushrooms
1 (1 lb.) can bean sprouts
1/4 c. cornstarch
3 tbsp. water
1/4 tsp. pepper
Soy sauce to taste

In advance, bone chicken and cut in thin strips. Heat fat in large kettle; add chicken, pork, veal and salt; cover and simmer for 25 minutes or until tender. Add water if necessary. Cut chestnuts, celery, bamboo shoots, and onions into thin strips. Just before serving, add with sliced mushrooms to the meat, cover and cook 10 minutes. Add bean sprouts, drained, cornstarch dissolved in cold water and seasoning. Cover and simmer 5 minutes; serve hot with rice.