2 lbs. chicken breasts 1 T. corn starch
1 c. rice salt
1 med. onion, sliced 2 c. celery, sliced
1 can bean sprouts 1 can water chestnuts
2 T. soy sauce
Cover chicken with water. Add 1/2 tsp. salt, and onion. Simmer 20-25
minutes. Remove meat from bones, dice into 1/2 inch cubes. Strain broth,
measuring 1 1/2 cups. Bring to boil, add celery and rice. Simmer 5 minutes.
Add chicken, bean sprouts and water chestnuts. Simmer 5 minutes. Add soy
sauce. Blend cornstarch with 2 Tablespoons cold water. Stir in, cook until
thick and bubbly (approximately 1 minute).
