| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Chinese |
Chili, Healthwise, Not sent, Soups, Chinese |
5 |
Servings |
INGREDIENTS
| 1/2 |
oz |
Dried wood ear mushrooms |
| 2 |
c |
Plus 2 T. water, divided |
| 4 |
oz |
Skinless boneless chicken breast half |
| 2 1/2 |
ts |
Low-sodium soy sauce, divided |
| 2 |
ts |
Dry sherry |
| 3 |
cn |
No-salt-added chicken broth, 10 1/2 oz. each |
| 1/2 |
c |
Bamboo shoots, in thin strips |
| 1 |
tb |
Sugar |
| 1 |
ts |
Gingerroot, peeled/grated |
| 1/2 |
ts |
Pepper |
| 1/4 |
ts |
Dry mustard |
| 1/4 |
c |
Rice vinegar |
| 1 |
ts |
Dark sesame oil |
| 2 |
tb |
Cornstarch |
| 1 |
|
Egg, beaten |
| 2 |
tb |
Green onion tops, diag. sliced |
INSTRUCTIONS
Combine mushrooms and 2 cups water in saucepan and bring to a boil; remove
from heat. Cover; let stand 30 minutes. Drain mushrooms, and cut in thin
strips; set aside. Place chicken between 2 sheets of plastic wrap; flatten
to 1/8" thickness, using a meat mallet. Cut chicken in thin strips; combine
with 1 tsp. soy sauce and sherry in bowl; toss well. Cover; set aside.
Bring chicken broth to boil in saucepan over Medium-High heat. Add
mushrooms, chicken mixture, remaining 1 1/2 tsp. soy sauce, bamboo shoots,
and next 6 ingredients; stir well. Cover, reduce heat; simmer 10 minutes.
Combine cornstarch and remaining 2 Tbsps. water; stir into chicken mixture;
cook 1 minute. Slowly drizzle beaten egg into chicken mixture, stirring
constantly with the handle of a wooden spoon. Ladle soup into individual
bowls; sprinkle with sliced green onion tops. Yield: 5 cups Per 1 cup
serving; 104 calories, 2.4 g. fat, 68 mg. cholesterol. MC formatting by
bobbi744@sojourn.com
Recipe by: Cooking Light Recipe Card Posted to Digest eat-lf.v097.n098 by
Roberta Banghart <bobbi744@sojourn.com> on Apr 12, 1997
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