Chinese Cucumber Soup
Servings
Makes 6 to 8 servings.
Ingredients
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
Directions
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.
- Tags: Main Dishes Woks
- West Bend Admin