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

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