Chicken And Straw Mushroom Soup - cooking recipe

Ingredients

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

Preparation

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