Chinatown’s Chicken Chop Suey Makes Six Servings 3 cups roasted or boiled chicken 1 good-sized onion 3 stalks celery ˝ large green pepper 1/8 pound mushrooms 3 tablespoons cooking oil 2 ˝ cups clear chicken broth 1 ˝ teaspoons soy sauce salt, pepper 1 ˝ level tablespoons cornstarch 2 tablespoons water 1 pound-4-ounce can bean sprouts 8-ounce can water chestnuts boiled rice Cut 3 cups roasted or boiled chicken into match-size pieces Chop 1 good-sized onion, 3 stalks celery (remove strings first), and ˝ large green pepper. Cut 1/8 pound mushrooms into thin slices. Put 3 tablespoons cooking oil in a medium-sized frying pan, turn flame to medium, and add the cut-up vegetables. Cook the vegetables together until the onions turn golden in color, stirring occasionally as the vegetables cook. Add 2 ˝ cups clear chicken broth. Do not boil. Bring to a simmer and continue to simmer for 15 minutes. Stir in 1 ˝ teaspoons soy sauce, season with salt and pepper to taste. Put 1 ˝ level tablespoons cornstarch into a teacup. Add 2 tablespoons water, stirring carefully until the mixture is smooth and no lumps remain. Add cornstarch to the pan, scraping teacup clean with a rubber spatula. Stir everything together, turn flame up, gradually bring to a boil, stirring all the while. Reduce the heat and add the 3 cups of prepared chicken, a 1-pound-4-ounce can beat sprouts and an 8-ounce can water chestnuts, which you have thinly sliced. Heat through but do not boil again. Serve with boiled rice.