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2 medium onions, diced
4 tablespoons oil
3 stalks celery, chopped
5 ounces cabbage, shredded
1/2 pound mushrooms, sliced
2/3 cup Manischewitz Chicken Broth or other chicken stock or water
2 cups cooked chicken, cut into bite size pieces
2 tablespoons Gefen Cornstarch, dissolved in 1/4 cup cold water
1/2 teaspoon salt
dash of pepper
Saute onions in oil until transparent. Add celery, cabbage and mushrooms and saute an additional 15 minutes.
Add chicken stock and chicken pieces and cook, covered, for an additional 20 minutes.
Add dissolved cornstarch and spices to simmering mixture and cook for 3-4 minutes or until desired consistency is reached, stirring occasionally. Serve over hot rice.
Photography and styling by Peri Photography
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