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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 4 |
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Directions: Cut chicken into strips about 2 inches long and 1/2 inch thick.
Place in slow-cooking pot (crockpot) with salt, ginger, celery, water
chestnuts, onion, bouillon, and soy sauce. Cover and cook on low 5
to 6 hours. Turn control to high. Add mushrooms and bean sprouts.
Cover and cook on high 15 minutes. Serve over hot rice. Sprinkle
with almonds. Serve with extra soy sauce if desired. Makes 4 to 6
servings.
From "Crockery Cookery" by Mable Hoffman, (C) 1975, Bantam Books.
| Ingredients:
2 whole chicken breasts,
-1
1 Teaspoon(s) minced crystallized ginger
1 Cup(s) sliced celery
1 Can(s) (5 oz.) water chestnuts,
1 onion, sliced
1 Cup(s) sliced mushrooms
1 Can(s) (1-lb.) can bean sprouts,
1/2 Cup(s) slivered almonds |
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