Cantonese Chicken (Gail)

chicken, coated with flour and fried as usual
juice from 1 can mushrooms
juice from 1 or 2 cans bean sprouts
juice from 1 can bamboo shoots
juice from 1 can water chestnuts
2-3 chicken bouillon cubes
1 c. water
cornstarch to thicken
2 Tbsp. soy sauce

Add all juices, bouillion cubes, water and soy sauce. Bring to a boil. Thicken with corn starch. (Add more water or soy sauce to flavor>) Add almonds or cashews for a garnish.
(Use the bean sprouts, mushrooms, bamboo shoots and water chestnuts in the chow mein.)