| Ingredients | Direction |
|---|---|
| 6 water chestnuts 2 scallions 1 tblsp sherry 3 cups chicken stock (1 cup = 250 ml) 6 oz diced cooked chicken salt and pepper |
Slice the water chestnuts and slice the spring onions (scallions) finely. Put these in a sauce pan with the chicken stock and the chicken. Bring to the boil and simmer, covered, for 15 minutes. Add the sherry and season to taste. |