| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Soup |
4 |
Servings |
INGREDIENTS
| 1 |
|
Chicken breast |
| 1/2 |
c |
Bamboo shoots |
| 1/4 |
lb |
Fresh mushrooms |
| 1 |
ts |
Cornstarch |
| 2 |
ts |
Stock |
| 6 |
c |
Stock |
| 1 |
tb |
Sherry |
| 1 |
ts |
Salt |
| 3 |
dr |
Sesame oil; more or less |
INSTRUCTIONS
1. Skin and bone chicken breast; then slice. Slice bamboo shoots and
mushrooms. Blend cornstarch and cold stock to a paste.
2. Bring remaining stock to a boil. Add chicken and vegetables and
simmer, covered, 5 minutes.
3. Stir in sherry and salt, then cornstarch paste. Cook, stirring over
medium-high heat, until soup thickens. Sprinkle with sesame oil.
NOTE: This is also known as Three Fresh Meats Soup.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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