Chicken with Mushroom Soup
IJsselstein, Saturday, 11 January 2003 02:51:57
|100 grams || ||Chicken breast ||
|2 teaspoons|| ||Cornflour||
|1|| ||Egg white||
| 50 grams || ||Mushrooms ||
|50 grams || ||Bamboo shoots||
|600 ml || ||Stock (See chicken stock recipe)||
|1 tablespoon || ||Soy sauce||
|Salt || ||to taste||
- Thinly slice the chicken breast meat, mix with a pinch of salt, corn flour and the egg white. Slice the mushrooms and the bamboo shoots into thin slices. Bring the stock to boil, put in the chicken, mushrooms and the shoots, and then add the soy sauce.
- When the soup starts to boil again and all the ingredients float to the surface, it is ready to serve. Serve while it is still hot.