Chinese Cucumber Soup

    1 tablespoon dry sherry
    2 tablespoons soy sauce
    1 tablespoon cornstarch
    ½ pound boned and skinned chicken breast or finely shredded lean pork
    2 tablespoons peanut oil
    6 cups chicken stock
    2 green onions, thinly sliced
    1 medium cucumber, peeled, split lengthwise, seeds removed, diced
    1½ teaspoon salt
    ¼ teaspoon freshly ground white pepper
    1 egg, lightly beaten

  1. Mix first 3 ingredients in bowl; add chicken; stir to coat.
  2. Heat oil in uncovered wok at 350°F.
  3. Add chicken; stir-fry 3 to 4 minutes.
  4. Add chicken stock; reduce heat to “simmer” for 10 to 12 minutes.
  5. Add next 4 ingredients; simmer 5 minutes.
  6. Increase heat to 250°F; bring soup to fast boil.
  7. Turn wok OFF; stir in egg. Serve immediately.

    Makes 6 to 8 servings.