June Davis' Chicken and Almonds

8 chicken breasts, stewed
1 cup sliced mushrooms
½ -¾ cups slivered almonds
soy sauce
2 cups sliced celery
1 can bamboo shoots
3 cups cooked rice

Sauté celery, mushrooms, bamboo shoots and almonds in 2 Tbsp. of oil until tender but crisp. Add 2 Tbsp. soy sauce and stir. Cut chicken into chunks and add to above ingredients. Cook rice in stock from stewed chicken. Arrange rice around edge of serving dish. Place chicken and vegetables in center. Gravy: 1 cup chicken stock, 1/3 cup soy sauce and 1 Tbsp. corn starch. Mix with cold chicken stock to thicken. Pour over vegetables.

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