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1 (2 1/2 to 3 lb.)
1 c. fresh mushrooms, sliced
1 c. chopped celery
1/2 to 3/4 c. soy sauce
1 (8 oz.) can water chestnuts,
drained and sliced
1/2 c. bean sprouts
hot cooked rice or chow mein
1 medium onion, chopped
1/2 c. cornstarch
1/2 c. water
1/2 c. bamboo shoots
1/4 tsp. pepper

Place chicken in large Dutch oven and cover with water.
Heat to boiling; cover and reduce heat. Cook 45 minutes or
until tender. Remove chicken; let cool. Bone chicken and chop
the meat; set aside. Reserve 4 1/2 cups of the broth. Bring
broth to a boil, add mushrooms, onion and celery. Reduce heat,
cook until vegetables are tender (crispy). Combine cornstarch
and water, stirring until smooth, and add to broth mixture.
Cook over medium heat, stirring constantly, until thickened and
bubbly. Reduce to low heat; stir in chicken, soy sauce, bamboo
shoots, water chestnuts, bean sprouts and pepper; cook, stir-
ring frequently until heated through. Serve over rice or chow
mein noodles. Yields 8 to 10 servings.

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