Yield: 4 Servings
|½ cup||Bamboo shoots|
|¼ pounds||Fresh mushrooms|
|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, .