½ lb. raw chicken breast

4 cups chicken stock or bouillon

1 teaspoon salt

4 fresh mush-rooms sliced OR 1- 2 ounce can sliced mushrooms

1 tablespoon cornstarch

3 tablespoons cold water

1 tablespoon cooking oil

1 tablespoon soy sauce

2 tablespoons lemon juice

Skin and debone chicken; cut into 10 pieces; sprinkle with 1teaspoon salt and let stand for 30 minutes. Mix cornstarch with cold water; add with remaining salt and soy sauce to the stock; bring to boil. Simmer chicken in stock for 5 minutes. Saute mushrooms in cooking oil; add mushrooms and lemon juice to stock; heat but do not boil. Garnish each bowl with lemon slice.