Subgum Soup with Bok Choy

• 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

1. In a soup pot bring chicken stock to a simmer.
2. Add mushrooms and bok choy.
3. Cook for 2 minutes.
4. In a bowl have ready sliced chicken, 1 tablespoon egg white, 1/4 teaspoon salt, 1 teaspoon cornstarch and 1 teaspoon sesame oil.
5. Add to soup and immediately take pan off heat.
6. Stirring to separate chicken pieces.
7. Have in a bowl shrimp, 1 tablespoon egg white, 1/4 teaspoon salt, 1 teaspoon sherry, 1 teaspoon cornstarch and 1 teaspoon sesame oil.
8. Put pan back on heat, when broth begins to bubble add shrimp and remove pan from heat, stirring to separate shrimp.
9. Ladle into a bowl and garnish with thinly sliced scallion.

chicken stock, straw mushrooms, choy, chicken, egg white, salt, cornstarch, sesame oil, shrimp, sherry, scallion

Taken from www.foodnetwork.com/recipes/subgum-soup-with-bok-choy-recipe.html (may not work)