Skin the chicken and cut into small pieces. Reserve bones to make stock (add bouillon cubes) Sauté the chicken in butter then sprinkle liberally with soy sauce. Add 2 - 3 cups of chicken stock, add peas, sliced water chestnuts and mushrooms. Simmer for about 45 minutes. The last ten minutes add flour or corn starch to thicken slightly. Serve over a bed of rice. Serves 4 - 6 adults.