Crafts and Life

Ingredients
1 chicken breast
half cup bamboo shoots
quarter pound fresh mushrooms
1tsp cornstarch
2 tsp stock
6 cups stock
1 tbs sherry/rice wine
three quarters to one tsp salt
few drops sesame oil
Method
Skin and bone chicken breast; then slice. Slice bamboo shoots and mushrooms. Blend cornstarch and the two teaspoons of cold stick to a paste.
Bring remaining stock to a boil. Add chicken and vegetables and simmer, covered, for 5 minutes.
Stir in sherry/rice wine and salt, then the 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.
Serves 4 – taken from "The Thousand Recipe Chinese Cookbook" by Gloria Bley Miller

Labels: Chicken, Oriental, Soup