| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Soups, Chinese |
6 |
Servings |
INGREDIENTS
|
|
-MARY WILSON BWVB02B |
| 1 |
|
Raw chicken breast (1/2 lb) |
| 1/4 |
ts |
Salt |
| 1 |
ts |
Cornstarch |
| 3 |
tb |
Water |
| 1 |
ts |
Soy sauce |
| 2 |
cn |
(10 1/2 oz ea) condensed beef broth |
| 1 |
|
Soup can water |
| 1 |
cn |
(4 oz) sliced mushrooms and liquid |
| 2 |
tb |
Vinegar |
| 1 |
tb |
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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