Chicken And Vegetable Soup
|Chicken breast||1⁄2 Pound, bones and skin removed (About 225 Gram)|
|Chinese mushrooms||2 (Soaked In Warm Water 20 Minutes And Sliced)|
|Water||1 Cup (16 tbs)|
|Dry sherry||10 Milliliter (About 2 Teaspoon)|
|Vegetable stock||2 Liter (About 6 Cups)|
|Celery stalk||1⁄3 , sliced|
|Carrot||1⁄2 , cut in thin strips|
|Cornstarch||5 Milliliter (About 1 Teaspoon)|
|Stock/Water||10 Milliliter (About 2 Teaspoon)|
|Finely chopped coriander/Green onions||15 Milliliter, chopped (About 1 Tablespoon)|
1 Cut chicken meat into thin strips. Cover with boiling water. Let stand 2 minutes. Drain, then repeat process this ensures the chicken is free of any hidden fat. Sprinkle mushrooms with sherry and let stand.
2 Bring stock to a boil, add chicken, mush rooms, celery and carrots. Simmer covered 5 minutes. Blend cornstarch with stock, stir in to thicken soup. When boiling, sprinkle soup with coriander and serve.