Recipe courtesy of Mary Sue Milliken and Susan Feniger
Save Recipe Print
Total:
4 hr 10 min
Prep:
4 hr
Cook:
10 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Marinade:
Soup Base:

Directions

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.

Trending Videos 6 Videos

Get the recipe

Chocolate Waffle Cake 00:46

Make a fun breakfast with this chocolate and raspberry waffle cake.

IDEAS YOU'LL LOVE

Classic Hot Wings

Recipe courtesy of Ree Drummond

Perfect Roast Chicken

Recipe courtesy of Ina Garten

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Chicken Soup with Matzo Balls

Chicken Piccata

Recipe courtesy of Giada De Laurentiis

Chicken Soup with Cornmeal Sage Dumplings

Recipe courtesy of Robin Miller

Chicken Tortilla Casserole

Recipe courtesy of Ree Drummond

Parker's Split Pea Soup

Recipe courtesy of Ina Garten

Chicken Spaghetti

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.