Subgum Soup with Bok Choy

         Yield: 6 Servings
Categories: Asian, Soups

4 c Chicken stock 2/3 c Straw mushrooms, rinsed and -drained 1/2 lb Bok choy, rinsed and cut -into bite-size pieces 6 oz Chicken breast, boned, -skinned, cut in paper-thin -slices while half-frozen 2 tb Egg white 1/2 ts Salt 2 ts Cornstarch 2 ts Chinese toasted sesame oil 6 oz Shrimp, shelled, deveined -and patted dry 1 ts Dry sherry Sliced scallion, for garnish Recipe By : Taste Show # TS4744 In a soup pot bring chicken stock to a simmer. Add mushrooms and bok choy. Cook for 2 minutes. In a bowl have ready sliced chicken, 1 tablespoon egg white, 1/4 teaspoon salt, 1 teaspoon cornstarch and 1 teaspoon sesame oil. Add to soup and immediately take pan off heat. Stirring to separate chicken pieces. Have in a bowl shrimp, 1 tablespoon egg white, 1/4 teaspoon salt, 1 teaspoon sherry, 1 teaspoon cornstarch and 1 teaspoon sesame oil. Put pan back on heat, when broth begins to bubble add shrimp and remove pan from heat, stirring to separate shrimp. Ladle into a bowl and garnish with thinly sliced scallion. Yield: 4 to 6 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Posted to MC-Recipe Digest V1 #614 by Peggy Morgan <75402.3465@compuserve.com> on 97