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Walnut Chicken
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Hot and Sour Soup
Yield: Makes 7 (1-cup) servings
Ingredients:
3
cans (14-1/2 ounces each) chicken broth
8
ounces boneless skinless chicken breasts, cut into 1/4-inch-thick strips
1
cup shredded carrots
1
cup thinly sliced mushrooms
1/2
cup bamboo shoots, cut into matchstick-size strips
2
tablespoons rice vinegar or white wine vinegar
1/2
to 3/4 teaspoon white pepper
1/4
to 1/2 teaspoon hot pepper sauce
2
tablespoons cornstarch
2
tablespoons soy sauce
1
tablespoon dry sherry
2
medium green onions, sliced
1
egg, lightly beaten
Preparation:
1.
Combine chicken broth, chicken, carrots, mushrooms, bamboo shoots, vinegar, pepper and hot pepper sauce in large saucepan. Bring to a boil over medium-high heat; reduce heat to low. Cover and simmer about 5 minutes or until chicken is no longer pink.
2.
Stir together cornstarch, soy sauce and sherry in small bowl until smooth. Add to chicken broth mixture. Cook and stir until mixture comes to a boil. Stir in green onions and egg. Cook about 1 minute, stirring in one direction, until egg is cooked.
Nutritional Information:
| Serving Size: 1 cup soup | |
| Sodium | 1,031 mg |
| Protein | 8 g |
| Fiber | 1 g |
| Carbohydrate | 7 g |
| Cholesterol | 43 mg |
| Saturated Fat | 1 g |
| Total Fat | 2 g |
| Calories from Fat | 21 % |
| Calories | 85 |
Dietary Exchange:
| Meat | 3/4 |
| Vegetable | 1-3/4 |
This recipe appears in:
Chinese
