Ingredients :

· 2 lb. chicken, boned and skinned
· 1/2 lb. green beans
· 5 cups chicken stock
· 2 cups sliced water chestnuts
· 2 cups bamboo shoots
· 2 cups sliced mushrooms
· 2 medium carrots, sliced thinly
· 1/2 cup soy sauce (light or dark)
· 1/3 cup sugar
· salt and pepper, to taste
· 1/2 cup chopped green onion · cooked rice

Cooking Procedures :

1. Cut the chicken into thin slices about 1 inch wide and 2 inches long.
2. Wash green beans and remove the end tips. Blanch in boiling water until tender crisp. Rinse under cold water immediately to stop cooking. Set aside.
3. In a big pot, pour in chicken stock. Bring to a boil. Add chicken slices and cook for a few minutes. Lower the heat and simmer.
4. Add all the other vegetables (except the green beans and green onions), according to their doneness. Add in the seasonings.
5. Chicken and vegetables should cook for about 18-22 minutes (be careful not to over cook the vegetables) and then add the green beans and green onions. Stir and blend. Correct the seasonings, to taste.
6. Remove from heat. Serve hot with rice.