1 (2.5 pound) whole chicken, cut into 1/4 inch cubes
4 oz. cooked, cubed yellow squash
2 teaspoons celery salt
5 large onions, peeled and seeded
3 cloves garlic, minced
1 1/2 teaspoons salt
5 cups water
1 medium head cabbage, shredded
1 2/3 cups vegetable broth
2 tablespoons vegetable oil
2 tablespoons cornstarch
1 tablespoon vegetable oil
2 teaspoons salt
salt and pepper to taste
Place chicken cubes in a large, shallow dish or roasting pan. Pour chicken broth over chicken. Put chicken cubes in roasting pan. Bring to a boil. Reduce heat to medium and cook, stirring occasionally, for 8 minutes, or until cooked through. Remove chicken cubes and leek skin on all sides. Place celery salt in a large skillet over medium-high heat. Stir in the onion, garlic and salt and pepper. Cook and stir until onion is translucent. Add water.
Return chicken cubes to roasting pan, place celery salt and onion mixture in a smokable bowl. Stir cornstarch into broth mixture. Bring to a boil. Reduce heat to low. Stir vegetable oil in broth mixture and cook until thickened. Stir in cornstarch mixture and salt and pepper to taste. Return chicken to roasting pan. Pour celery salt over chicken and vegetables. Place chicken mixture over celery salt mixture and heat through.