Chinese Cucumber Soup

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Makes 6 to 8 servings.

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.