Chinese Clam Soup

• 1/2 lb chicken fillet, cut into thin strips
• 1 teaspoon soy sauce
• 1/2 teaspoon cornstarch
• 1/2 teaspoon sugar
• 1/2 teaspoon black pepper
• 5 cups chicken stock
• 5 Chinese mushrooms, soaked for 20 minutes, drained and cut into strips
• 3 slices ginger
• 1 (8 ounce) can clams
• 1 spring onion, finely chopped
• 1 Chinese celery, finely chopped

1. Marinade chicken with soy sauce, cornstarch, sugar and black pepper for 20 minutes, mix in 1 teaspoon sesame oil.
2. Heat saucepan and 1 tablespoon oil, fry ginger for 2 minutes.
3. Pour in chicken stock and bring to boil.
4. Add in mushrooms and chicken, cover and simmer for 15 minutes.
5. Stir in pacific clams.
6. Garnish with spring onions and Chinese celery.
7. Ready to serve.

chicken fillet, soy sauce, cornstarch, sugar, black pepper, chicken stock, chinese mushrooms, ginger, clams, spring onion, chinese celery

Taken from www.food.com/recipe/chinese-clam-soup-441542 (may not work)