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