| Level: | Easy |
| Total: | 4 hr 10 min |
| Prep: | 4 hr |
| Cook: | 10 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 large egg whites
- 1 tablespoon dry sherry
- 1 teaspoon sesame oil
- 2 teaspoons cornstarch
- 1 pound boneless, skinless chicken breast, cut into thin strips
- 1 teaspoon coarse salt
- 1 teaspoon freshly ground black pepper
- 10 dried Chinese mushrooms, soaked in hot water for 20 minutes
- 1/2 cup frozen organic peas
- 6 cups chicken stock
- 2 tablespoons dry sherry
- 2 tablespoons soy sauce
- 3 tablespoons rice vinegar
- 2 teaspoons sesame oil
- 1 teaspoon coarse salt
- 1 teaspoon ground white pepper
- 1/2 teaspoon cayenne pepper
- 2 tablespoons freshly grated ginger
- 1 tablespoon cornstarch
- 1/4 cup water
- 2 eggs, lightly beaten
- 4 scallions, white and green parts, thinly sliced for garnish
Instructions
- In a bowl, combine the egg whites, sherry, sesame oil, and cornstarch, and whisk until thickened. Add the chicken, toss lightly to coat, cover, and refrigerate 3 to 4 hours, or overnight.
- Drain the mushrooms, remove and discard the stems, and cut into strips. Set aside with the peas.
- In a large pot, combine the soup base ingredients and heat until mixture boils. Add the chicken, mushrooms, and peas. Bring back to a boil and cook about 3 minutes, stirring to separate the chicken pieces, and skimming the surface to remove any impurities.
- Meanwhile, dissolve the cornstarch in the water. Add to the soup, stirring constantly, and cook until soup thickens and turns glossy, 2 to 3 minutes. Remove from the heat, and taste for seasoning. Slowly add the beaten egg to the soup in a thin stream around the edge, stirring once or twice so that the cooked egg forms long threads. Serve warm in individual bowls, and garnish with scallions.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 285 |
| Total Fat | 9 g |
| Saturated Fat | 2 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 6 g |
| Sugar | 5 g |
| Protein | 28 g |
| Cholesterol | 116 mg |
| Sodium | 947 mg |
Reviews
Used to watch Two Hot Tamales all the time and was bummed when it was no longer.
I have made this soup numerous times and it is my all-time favorite! Delicious!!
I have made this soup numerous times and it is my all-time favorite! Delicious!!
We had this soup at a restaurant, fell in love with it and just had to re-create it at home. This is about as close as it got. Hint: add some lemongrass!