Subgum soup with bok choy
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Chicken stock |
| ⅔ | cup | Straw mushrooms, rinsed and drained |
| ½ | pounds | Bok choy, rinsed and cut into bite-size pieces |
| 6 | ounces | Chicken breast, boned, skinned, cut in paper-thin slices while half-frozen |
| 2 | tablespoons | Egg white |
| ½ | 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 | ||
Directions
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, ¼ 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, ¼ 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@...> on 97