| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Chinese |
4 |
Servings |
INGREDIENTS
| 2 |
|
Chicken breast; skinned, halved & boned |
| 1 |
ts |
Salt |
| 1 |
ts |
Ginger, minced, crystallized |
| 1 |
c |
Celery; sliced |
| 5 |
oz |
Water chestnuts; sliced & drained |
| 1 |
|
Onion; sliced |
| 2 |
c |
Chicken bouillon |
| 2 |
tb |
Soy sauce |
| 1 |
c |
Mushrooms, sliced |
| 1 |
lb |
Bean sprouts, drained |
| 2 |
c |
Cooked rice |
| 1/2 |
c |
Slivered almonds |
INSTRUCTIONS
Cut chicken into strips about 2-inches long and 1/2-inch thick. Place in
crockpot with salt, ginger, celery, water chestnuts, onions, 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.
Poke Along Crockpot Cook Book per jean hores
Posted By Sam Waring <waring@ima.infomail.com> On rec.food.recipes or
rec.food.cooking
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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