Chicken And Straw Mushroom Soup

• 1 Tbsp. cornstarch
• 2 Tbsp. water
• 1 (10 oz.) chicken breast
• 1 tsp. cornstarch
• 1/4 tsp. salt
• 1/2 c. straw mushrooms (about 20)
• 1 c. straw mushroom juice
• 3 slices fresh ginger
• 2 whole green onions
• 2 c. chicken stock
• 1/3 c. frozen peas
• 2 egg whites, beaten
• 1/2 tsp. sesame oil
• 1/8 tsp. white pepper
• 1 Tbsp. chopped fresh coriander

1. Combine 1 tablespoon cornstarch and water.
2. Set aside for later use.
3. Debone the chicken breast and cut into 1/4-inch cubes. In a medium mixing bowl, combine the chicken, 1 tablespoon cornstarch and the salt.
4. Mix well and set aside for later use. In 3-quart soup pot, combine the straw mushrooms, mushroom juice, ginger, onion and chicken stock.
5. Bring to a boil and cook for 5 minutes.
6. Remove and discard the ginger and onion.
7. Add the chicken pieces in a sprinkling fashion and the frozen peas.
8. When the mixture begins to boil, slowly pour the beaten egg whites over the boiling mixture.
9. Restir the cornstarch and water; pour into the soup mixture.
10. Stir constantly and continue to cook until the mixture begins to thicken.
11. Stir in the sesame oil and white pepper.
12. Pour into a serving soup bowl and garnish with the coriander.

cornstarch, water, chicken breast, cornstarch, salt, straw mushrooms, mushroom juice, ginger, green onions, chicken stock, frozen peas, egg whites, sesame oil, white pepper, fresh coriander

Taken from www.cookbooks.com/Recipe-Details.aspx?id=499140 (may not work)