250 g chicken thighs - 4 cups chicken stock - 4 spring onions, finely chopped - 1/2 cup dice water chestnuts - salt to taste - pinch of pepper. - 1 tablespoon Chines wine or dry sherry.

Remove the chicken flesh from bones, cut into dice. Put bones into a saucepan with the stock and spring onions, cover and simmer for 35 minutes. Strain the stock, return to the saucepan, add the chicken dice and simmer until chicken is tender. Add water chesnuts, and bring to the boil, stir in pepper and wine or sherry, simmer a few minutes and serve. Tastes Yum.