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°
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°; bring soup to fast boil;
7. turn wok OFF; stir in egg. Serve immediately.

Makes 6 to 8 servings.