Serves: 4
Total Calories: 311
1. Skin and bone chicken breast then slice. Slice bamboo shoots and mushrooms. Blend cornstarch and cold stock to a paste.
2. Bring remaining stock to a boil. Add chicken and vegetables and simmer, covered, 5 minutes.
3. Stir in sherry and salt, then cornstarch paste. Cook, stirring over mediumhigh heat, until soup thickens. Sprinkle with sesame oil.
NOTE: This is also known as Three Fresh Meats Soup.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Three Delicious Soup recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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