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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Fresh ginger and hot sauce supply the heat, while rice vinegar lends a pucker to this Chinese classic. Ingredients:
5 cups low-sodium chicken broth |
1/2 cup sliced fresh mushrooms |
1 teaspoon minced fresh ginger |
1 (4-ounce) skinned, boned chicken breast half, cut into thin strips |
1/3 cup canned bamboo shoots, cut into thin strips |
1/3 cup rice vinegar |
1/4 cup low-sodium soy sauce |
1/4 teaspoon hot sauce |
1/8 teaspoon pepper |
1 large egg white, lightly beaten |
1/4 cup sliced green onions |
1/4 cup fresh snow pea pods |
1 tablespoon cornstarch |
1/4 cup water |
Directions:
1. Combine first 3 ingredients in a 2-quart sauce-pan; bring to a boil. Add chicken, and simmer, uncovered, 10 minutes. Add bamboo shoots; simmer 5 minutes. Add vinegar and next 3 ingredients; bring to a boil. Drizzle egg white into soup, stirring constantly (lacy strands will form). Stir in green onions and snow peas.
2. Combine cornstarch and water; stir into soup mixture. Bring to a boil; boil 1 minute, stirring gently. Serve immediately.
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