1 (2 1/2 lb.) chicken
4 med. onions
7 lg. stalks celery
3 tbsp. soy sauce
1 1/4 c. chicken stock
1 can Chinese vegetables, drained
1 can bean sprouts, drained
Dash of garlic powder
Salt and pepper to taste
1 1/2 tbsp. cornstarch
1/2 c. liquid (water, or preferably chicken stock)

Boil chicken with salt and pepper until tender. Cool and pick meat off bones. Save stock.

Clean, halve and slice onions and clean and diagonally cut celery. Put in large pot with 1 1/4 cups chicken stock, 3 tablespoons soy sauce and dash of garlic powder. Cover pot and cook until vegetables are almost tender. Add drained Chinese vegetables and bean sprouts.

Mix the cornstarch with water or stock and stir into vegetable mixture, continue stirring over low heat until thickened. Stir in chunks of chicken until chicken is warmed. Serve over rice or chow mein noodles. This serves 7-8 adequately.

1 cup of chow mein is a very adequate serving. 2 1/2 pound chicken yields 3 cups of cleaned, cut-up chicken.