Ingredients
1- 3-4lb stewing chicken
1- lg. onion-chopped
1/2- C butter-melted
1- head cabbage-shredded
1- stalk celery-chopped
1- can water chestnuts-drained
2- cans bean sprouts-drained
1- can bamboo shoots-drained
1- lg. can mushrooms-drained- (Reserve juice).
1- lb. pkg. vermicelli
1/2- C blanched, slivered almonds
Flavor w/Soy Sauce, as desired.
Preparation
Simmer chicken in salted water to cover until tender. Strip meat, dice and set aside. Save water to cook vermicelli in.
Melt butter in lg. pan- Add onion, cabbage and celery; saute until tender-NOT soft. Stir in water chestnuts, bean sprouts, bamboo shoots and mushrooms; Add diced chicken.
Cook vermicelli in broth from chicken, rinse w/hot water-drain
In lg. pot, mix drained vermicelli with the sauteed veggie mixture Add blanched almonds Heat tog., season to taste(soy sauce) and serve.
Note: For thinner consistancy, add reserved mushroom juice.
