Preparation:
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. |