Ingredients

2 whole chicken breasts, skinned, halved and boned
1 tsp. salt
1 tsp. minced crystallized ginger
1 C. sliced celery
1 can (5-oz.) water chestnuts, drained and sliced
1 onion, sliced
2 C. chicken bouillon
2 Tbsp. soy sauce
1 C. sliced mushrooms
1 can (1-lb.) can bean sprouts, drained
cooked rice
1/2 C. slivered almonds

Cooking Instructions

Cut chicken into about 2×1/2-inch strips. Place in a slow-cooking pot (crock-pot) with salt, ginger, celery, water chestnuts, onion, bouillon, and soy sauce. Cover and cook on low for 5 to 6 hours. Turn control to high. Add mushrooms and bean sprouts. Cover and cook on high for 15 minutes. Serve over hot rice. Sprinkle with almonds. Serve with extra soy sauce if desired.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: