| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Chinese, Soups | 6 | Servings |
INGREDIENTS
| MARY WILSON BWVB02B | ||
| 1 | Raw chicken breast, 1/2 lb | |
| 1/4 | t | Salt |
| 1 | t | Cornstarch |
| 3 | T | Water |
| 1 | t | Soy sauce |
| 2 | 10 1/2 oz ea condensed | |
| beef broth | ||
| 1 | Soup can water | |
| 1 | 4 oz sliced mushrooms and | |
| liquid | ||
| 2 | T | Vinegar |
| 1 | T | Sugar |
| Lemon slices |
INSTRUCTIONS
Skin chicken with sharp knife; cut in thin 2-inch long slices. Sprinkle with salt. Mix cornstarch with 3 tbsp. water and soy sauce. Combine with beef broth and water. Bring to boil; stir often; add chicken, mushrooms and liquid, vinegar and sugar. Heat. Simmer 5 minutes. Serve with a slice of lemon in each bowl, a cruet of vinegar on the table. Makes 4 to 6 servings. : Submitted By TLONGPRE@NWRAIN.COM On TUE, 29 AUG 95 1612 PDT From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 366
Calories From Fat: 97
Total Fat: 10.8g
Cholesterol: 100.7mg
Sodium: 2167.5mg
Potassium: 1002mg
Carbohydrates: 25.6g
Fiber: 1.5g
Sugar: 16.8g
Protein: 40.3g