Recipe courtesy of David Rosengarten

Subgum Soup with Bok Choy

  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 4 to 6 servings
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Ingredients

4 cups chicken stock

2/3 cup straw mushrooms, rinsed and drained

1/2 pound bok choy, rinsed and cut into bite-size pieces

6 ounces chicken breast, boned, skinned and cut into paper-thin slices while half-frozen

2 tablespoons egg white

1/2 teaspoon salt

2 teaspoons cornstarch

2 teaspoons Chinese toasted sesame oil

6 ounces shrimp, shelled, deveined and patted dry

1 teaspoon dry sherry

Sliced scallion, for garnish

Directions

  1. In a soup pot bring chicken stock to a simmer. Add mushrooms and bok choy. Cook for 2 minutes.
  2. 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.
  3. 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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