SUBGUM SOUP WITH BOK CHOY

Subgum Soup with Bok Choy image

Provided by Food Network

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 11

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

Steps:

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