| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Asian |
Taste, Asian, Soups and s |
6 |
Servings |
INGREDIENTS
| 4 |
c |
Chicken stock |
| 2/3 |
c |
Straw mushrooms, rinsed and drained |
| 1/2 |
lb |
Bok choy, rinsed and cut into bite-size pieces |
| 6 |
oz |
Chicken breast, boned, skinned, cut in paper-thin slices while half-frozen |
| 2 |
tb |
Egg white |
| 1/2 |
ts |
Salt |
| 2 |
ts |
Cornstarch |
| 2 |
ts |
Chinese toasted sesame oil |
| 6 |
oz |
Shrimp, shelled, deveined and patted dry |
| 1 |
ts |
Dry sherry |
|
|
Sliced scallion, for garnish |
INSTRUCTIONS
Recipe By : Taste Show # TS4744
In a soup pot bring chicken stock to a simmer. Add mushrooms and bok choy.
Cook for 2 minutes.
In a bowl have ready sliced chicken, 1 tablespoon egg white, 1/4 teaspoon
salt, 1 teaspoon cornstarch and 1 teaspoon sesame oil. Add to soup and
immediately take pan off heat. Stirring to separate chicken pieces.
Have in a bowl shrimp, 1 tablespoon egg white, 1/4 teaspoon salt, 1
teaspoon sherry, 1 teaspoon cornstarch and 1 teaspoon sesame oil. Put pan
back on heat, when broth begins to bubble add shrimp and remove pan from
heat, stirring to separate shrimp. Ladle into a bowl and garnish with
thinly sliced scallion.
Yield: 4 to 6 servings
Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Posted to
MC-Recipe Digest V1 #614 by Peggy Morgan <75402.3465@compuserve.com> on 97
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