INGREDIENTS
3
cans (14-1/2 ounces each) chicken broth
8
ounces boneless skinless chicken breasts, cut into 1/4-inch-thick strips
1
cup shredded carrots
1
cup thinly sliced mushrooms
1/2
cup bamboo shoots, cut into matchstick-size strips
2
tablespoons rice vinegar or white wine vinegar
1/2
to 3/4 teaspoon white pepper
1/4
to 1/2 teaspoon hot pepper sauce
2
tablespoons cornstarch
2
tablespoons soy sauce
1
tablespoon dry sherry
2
medium green onions, sliced
1
egg, lightly beaten
PREPARATION:
- Combine chicken broth, chicken, carrots, mushrooms, bamboo shoots, vinegar, pepper and hot pepper sauce in large saucepan. Bring to a boil over medium-high heat; reduce heat to low. Cover and simmer about 5 minutes or until chicken is no longer pink.
- Stir together cornstarch, soy sauce and sherry in small bowl until smooth. Add to chicken broth mixture. Cook and stir until mixture comes to a boil. Stir in green onions and egg. Cook about 1 minute, stirring in one direction, until egg is cooked.
This recipe appears in:
Chinese
NUTRITIONAL INFORMATION:
Serving Size:
1 cup soup
Sodium
1,031 mg
Protein
8 g
Fiber
1 g
Carbohydrate
7 g
Cholesterol
43 mg
Saturated Fat
1 g
Total Fat
2 g
Calories from Fat
21 %
Calories
85
DIETARY EXCHANGE:
Meat
3/4
Vegetable
1-3/4
