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| Chicken,
Asparagus and Straw Mushroom Soup (Shanghai) |
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| 2 chicken
breasts, about 175 g (6 oz), skinned and thinly sliced 1 egg, beaten 1 tablespoon cornflour 150 ml (1/4 pint) vegetable oil 1.2 litres (2 pints) chicken stock 8 canned asparagus spears, cut into 2 cm (3/4 inch) pieces 8-10 canned straw mushrooms, drained and sliced in half 1/2 teaspoon salt pinch of MSG 1/2 teaspoon sesame oil 1. Place the chicken slices in a bowl with the egg and cornflour and turn until evently coated. 2. Heat the oil in a wok and add the chicken slices. Stir-fry gently for about 1 minute, then remove from the oil and drain. Pour off the oil and add the stock to the wok. Heat until boiling, agus and straw mushrooms. Finally add the salt, MSG, and sesame oil. Bring back to the boul and serve. |
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