Recipe courtesy of David Rosengarten
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Total:
30 min
Prep:
15 min
Cook:
15 min
Yield:
4 to 6 servings

Ingredients

Directions

In a soup pot bring chicken stock to a simmer. Add mushrooms and bok choy. Cook for 2 minutes.

In a bowl have ready sliced chicken, 1 tablespoon egg white, 1/4 teaspoon salt, 1 teaspoon cornstarch and 1 teaspoon sesame oil. Add to soup and immediately take pan off heat. Stirring to separate chicken pieces.

Have in a bowl shrimp, 1 tablespoon egg white, 1/4 teaspoon salt, 1 teaspoon sherry, 1 teaspoon cornstarch and 1 teaspoon sesame oil. Put pan back on heat, when broth begins to bubble add shrimp and remove pan from heat, stirring to separate shrimp. Ladle into a bowl and garnish with thinly sliced scallion.

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