Three delicious soup

Yield: 4 Servings

Measure Ingredient
1 Chicken breast
½ cup Bamboo shoots
¼ pounds Fresh mushrooms
1 teaspoon Cornstarch
2 teaspoons Stock
6 cups Stock
1 tablespoon Sherry
1 teaspoon Salt
3 drops Sesame oil; more or less

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, .

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