render@uiucdcsb.CS.UIUC.EDU (01/23/86)
Now for a non-traditional soup, from "Madame Wong's Long-Life Chinese
Cookbook", copyright 1978 (I don't know if this is still in print, but
I highly recommend it). This recipe is simple and delicious.
Jade Soup
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1 whole chicken breast, boned and skinned;
4 & 1/2 cups chicken stock;
2 egg whites;
1 tbs. cornstarch;
2 tsp. salt;
12 spinach leaves;
2 tbs. oil;
1 tbs. sherry;
2 tbs. cornstarch, dissolved in 2 tbs. water;
1. Chop chicken very fine, or put in a blender or food processor. Soak
chopped chicken in 1/2 cup of stock.
2. Beat egg whites stiff. Gently fold in 1 tbs. cornstarch, chicken, and
1 tsp. of salt. Set aside.
3. Cook spinach in boiling water. Drain well. Squeeze out water. Chop
very fine.
4. Heat oil in wok to 400 degrees. Stir fry spinach 30 seconds.
Pour remaining 4 cups stock and sherry over spinach. Bring to boil.
5. Add chicken mixture. Bring to boil, stirring rapidly. Season to taste
with remaining 1 tsp. salt. Thicken with dissolved cornstarch.
Serves 4 to 6.
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Hal Render
University of Illinois at Urbana-Champaign
{pur-ee, ihnp4} ! uiucdcs ! render
render@uiucdcs.CS.UIUC.EDU