Americanized Chop Suey

AMERICANIZED CHOP SUEY

2 whole chicken breasts, skinned, halved and boned
1 t. salt
1 t. minced crystallized ginger
1 c. sliced celery
1 can (5 oz.) water chestnuts, drained and sliced
1 onion, sliced
2 c. chicken bouillon
2 T. soy sauce
1 c. sliced mushrooms
1 can (1 lb.) bean sprouts, drained
Cooked rice
1/2 c. slivered almonds

Cut chicken into strips 2 inches long and 1/2 inch thick. Place in crockpot; add salt, ginger, celery, water chestnuts, onion, bouillon and soy sauce. Cover and cook on LOW 5 to 6 hours. Turn control on HIGH; add mushrooms and bean sprouts. Cover and cook 15 minutes. Serve over hot rice. Sprinkle with almonds. Serve with extra soy sauce, if desired.