Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      pounds        hen -- boiled
   2      cans          lachoy water chestnuts -- (5 oz.) diced
   1 1/2  quarts        chicken stock
   1 3/4  cups          chopped celery
   1 3/4  cups          chopped onion
   1      pound         can lachoy bean sprouts
   2      cans          lachoy bamboo shoots -- (5 oz.)
                        salt to taste
   1 1/2  tablespoons   lachoy bead molasses or brown gravy
  13      tablespoons   flour mixed with juices from canned
                        vegetables
   3      tablespoons   soy sauce
   1      small   can   mushrooms

Preparation:

Cook hen until tender. Cut in chunks of preferable size. Add molasses or gravy to stock from hen. Thicken with flour moist- ened to proper consistency to add to liquid. Steam chopped onions and celery in chicken fat in skillet until clear. Add to stock; also add all remaining ingredients; allow to reach slow boil. Serve over rice with fried noodles on top. Can be prepared a week ahead and stored in freezer. Make certain you have enough salt and soy sauce.