Hong Kong Chicken - cooking recipe

Ingredients

1/2 lb. fresh mushrooms, sliced
3 Tbsp. vegetable oil
2 c. sliced celery
1/2 c. thinly sliced green onions
1/2 c. sliced water chestnuts
3 c. chicken broth
1/2 c. slivered bamboo shoots or bean sprouts
2 Tbsp. soy sauce
1/2 tsp. salt
3 c. diced, cooked chicken
3 Tbsp. cornstarch, dissolved in 4 Tbsp. cold water

Preparation

Saute mushrooms in the oil for 5 minutes.
Add celery and green onions and cook 3 minutes.
Add remaining ingredients except dissolved cornstarch and simmer for 5 minutes.
Stir cornstarch into chicken mixture.
Simmer until sauce thickens.
Serve over rice.
Makes 6 servings, 250 calories per serving.