Chinese Chicken Almond
|Sliced onion||1⁄2 Cup (8 tbs)|
|Canned bean sprouts||1 Pound (1 Can)|
|Canned water chestnuts||8 Ounce, drained|
|Celery slices||1 Cup (16 tbs)|
|Diced cooked chicken||1 Cup (16 tbs)|
|Chicken broth||1⁄2 Cup (8 tbs)|
|Canned broiled sliced mushrooms||3 Ounce|
|Monosodium glutamate||1⁄4 Teaspoon|
|Water||1⁄4 Cup (4 tbs)|
|Soy sauce||2 Tablespoon|
|Hot cooked rice||4 Cup (64 tbs)|
Cook onion in butter till tender, but not brown.
Add bean sprouts and liquid, sliced water chestnuts, celery, chicken, broth, and mushrooms and liquid.
Heat to boiling.
Mix next 5 ingredients and add.
Bring to boiling, stirring constantly.
Serve over rice; sprinkle with 1/2 cup slivered blanched almonds, toasted.