Ingredients:
1 tbsp cornstarch, dissolved in 1 tbsp cold water
8 canned champignons, drained
8 oz. Brussles sprouts (make cross-cuts in bottom and parboil in water with a pinch of salt)
1 carrot, peeled and cut into chunks (parboil in water with a pinch of salt)
2/3 tsp salt
1 lb boneless chicken, cut into chunks and dipped in boiling water, drained
A dash of pepper
A dash of MSG (optional)
Cooking methods:
Combine 1 ½ cups water, chicken, Brussels sprouts, carrot and champignons in a sauce pan. Add salt and pepper. Cook over medium heat for 5 minutes, then simmer until chicken is done.
Gradually add cornstarch and heat until sauce thickens.
