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Chinese Cucumber Soup - West Bend

Chinese Cucumber Soup

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Full Recipe Details


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

Cooking Process

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.


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