Chicken Mushroom Soup Recipe
Ingredients
| Chicken breast meat - 4-5 oz (100-150 g) | ||
| White mushrooms | 4 Ounce | |
| Egg whites - 2-3, beaten | ||
| Cornflour paste - 1 tablespoon, thick | ||
| Stock | 1 Pint | |
| Salt | To Taste | |
| Fresh coriander leaves - to garnish | ||
Directions
GETTING READY
1. To prepare the chicken cut the chicken meat into thin slices about the size of postage stamps.
2. Thinly slice the mushrooms.
MAKING
3. In a bowl blend the egg whites with the cornflour paste, making the mixture smooth.
4. In a saucepan bring the stock to a rolling boil, stir in the chicken first followed by the mushrooms.
5. Return to the boil, then very slowly pour in the egg white and cornflour mixture, stirring constantly.
6. As soon as the soup thickens, add salt, MSG if using and sesame oil.
SERVING
7. Serve immediately with the garnish.
1. To prepare the chicken cut the chicken meat into thin slices about the size of postage stamps.
2. Thinly slice the mushrooms.
MAKING
3. In a bowl blend the egg whites with the cornflour paste, making the mixture smooth.
4. In a saucepan bring the stock to a rolling boil, stir in the chicken first followed by the mushrooms.
5. Return to the boil, then very slowly pour in the egg white and cornflour mixture, stirring constantly.
6. As soon as the soup thickens, add salt, MSG if using and sesame oil.
SERVING
7. Serve immediately with the garnish.
Chef
