Recipes

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.