Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | 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, .