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chicken stock straw mushrooms choy chicken egg white salt cornstarch sesame oil shrimp sherry scallion
Viewed: 56 - Published at: 6 years agoIngredients
- 4 cups chicken stock
- 2/3 cup straw mushrooms, rinsed and drained
- 1/2 pound bok choy, rinsed and cut into bite-size pieces
- 6 ounces chicken breast, boned, skinned and cut into paper-thin slices while half-frozen
- 2 tablespoons egg white
- 1/2 teaspoon salt
- 2 teaspoons cornstarch
- 2 teaspoons Chinese toasted sesame oil
- 6 ounces shrimp, shelled, deveined and patted dry
- 1 teaspoon dry sherry
- Sliced scallion, for garnish
Method
- 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.
