Sam see soup

Yield: 6 Servings

Measure Ingredient
6 mediums Black mushrooms -- dried
1 \N Chicken breast, whole --
\N \N Approx 1 lb
½ teaspoon Corn starch
½ teaspoon Salt
4 ounces Pea pods
2 ounces Smoked ham, fully cooked
2 \N Abolone, canned, whole,
\N \N Drained
2 \N Green onions with tops.
4 cups Chicken broth
½ cup Shredded canned bamboo
\N \N Shoots
2 teaspoons Salt
¼ teaspoon Seasame oil
⅛ teaspoon White pepper

Soak mushrooms in warm water until soft, about 30 minutes, drain.

Rinse in warm water, drain. Remove and discard stems; cut caps into thin slices

Remove bones and skin from chicken; cut chicken into thin strips. Toss chicken, cornstarch and ½ teaspoon salt in glass or plastic bowl.

Cover and refrigerate

20 minutes.

Remove strings from pea pods. Place pea pods in boiling water. Cover and cook 1 minute; drain. Immediately rinse under running cold water, drain. Cut pea pods lengthwise into thin strips. Cut ham and abalone into thin strips. Cut green onions into 2 inch pieces.

Heat chicken broth and mushrooms to boiling in 3-quart saucepan. Stir in chicken and bamboo shoots; heat to boiling. Stir in ham, 2 teaspoons salt, the seasame oil and white pepper. heat to boiling; reduce heat. Cover and simmer 5 minutes. Add pea pods, cook and stir 30 seconds. Remove from heat, stir in abalone and green onions.

Recipe By : Cooking Chinese by Leeann Chin

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