Serves: 4
Total Calories: 319
1. Skin and bone chicken breast pound meat with mallet or side of cleaver, then mince fine, removing tendons. Blend in stock.
2. Beat egg white until fluffy but not stiff. Fold into chicken mixture. Cut lettuce in strips. Mince ham.
3. Bring remaining stock to a boil. Add lettuce, salt and sugar. Bring to a boil again remove at once from heat.
4. Stir in chicken mixture. Garnish with minced ham. Serve at once.
VARIATIONS:
* For the chicken, substitute 1/4 pound pork or ham, 4 water chestnuts and 4 dried black mushrooms (soaked), all slivered. Combine with stock, but omit egg white in step 2. Add this mixture in step 3 before lettuce and seasonings. Simmer, covered, 10 minutes. Add lettuce and simmer, uncovered, 2 minutes more. Season with the salt, dash of pepper and 1 teaspoon soy sauce, omitting the sugar.
* For the lettuce, substitute 1/2 pound mustard cabbage, shredded. Then poach a Chinese salt egg and float on the soup as a garnish.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Chicken Velvet And Lettuce Soup recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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