2 Cups cooked chicken (cut up)
1/2 Cup mushrooms (sliced)
1 can bamboo shoots
1 can water chestnuts (sliced thin)
1 tsp salt
2 Cups Celery (sliced)
2 Tbs cornstarch
2 Cups chicken stock

In a small amount of cooking oil using a large skillet, saute until lightly browned, about 10 minutes, the cooked chicken; add mushrooms, bamboo shoots, celery, water chestnuts and salt; saute another 5 minutes. Mix in saucepan the cornstarch and 1 tsp salt. Stir in gradually the chicken stock. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil 1 minute. Add chicken stock to other ingredients; stir. Cover and simmer an additional 5 minutes. Serve with steaming mounds of fluffy rice and soy sauce. Sprinkle toasted almonds on each serving. Note: One whole canned chicken will yield the correct amount of chicken and stock. Serves approx. 6.

Source: Bea Spaniol