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| 2 | Chicken breasts whole |
| | . skinned, halved & boned |
| 1 Teelöffel | salt |
| 1 Teelöffel | Minced crystallized ginger |
| 1 Tasse | celery sliced |
| 1 Dose | (5 oz.) water chestnuts, |
| | . drained & sliced |
| 1 | onion sliced |
| 2 Tasse | Chicken Bouillon |
| 2 Esslöffel | soy sauce |
| 1 Tasse | mushrooms sliced |
| 1 Dose | (1-lb.) can bean sprouts, |
| | --- drained |
| | rice cooked |
| 1/2 Tasse | Almonds slivered |
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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.
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