Subgum Soup with Bok Choy
| Yield: | 6 Servings |
| Categories: | Asian, Soups |
| 4 | c | Chicken stock |
| 2/3 | c | Straw mushrooms, rinsed and drained |
| 1/2 | lb | Bok choy, rinsed and cut into bite-size pieces |
| 6 | oz | Chicken breast, boned, skinned, cut in paper-thin slices while half-frozen |
| 2 | tb | Egg white |
| 1/2 | ts | Salt |
| 2 | ts | Cornstarch |
| 2 | ts | Chinese toasted sesame oil |
| 6 | oz | Shrimp, shelled, deveined and patted dry |
| 1 | ts | Dry sherry |
| Sliced scallion, for garnish |
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