5 chicken breast halves
4 lg. onions
3 handfuls mung bean sprouts
4 stalks celery, sliced
2 leaves & stalks Chinese cabbage
1 tsp. sugar
3 tbsp. cornstarch
1 tsp. salt
1 tsp. MSG (opt.)
1 tsp. Crisco (opt.)

Cook chicken in skillet in 1" water about 20 minutes. Remove chicken. Cut celery in 1/4" slices and cook in broth until clear but crisp. Slice onions vertically 1/4" thick. Rinse in cold water and separate pieces. Drain. Cut cabbage in 2" pieces, then cut like onions. Cook cabbage and onions with celery until clear. Add bean sprouts. Cut chicken into small pieces. Add chicken, sugar and salt. Mix cornstarch in 3/4 cup cold water. Add to pot a little at a time until desired thickness. Add the Crisco to give a glossy appearance. Serve over rice or noodles. 8 servings.