Microwave Chinese Chicken And Mushroom Soup - cooking recipe

Ingredients

4 oz. cooked chicken breast meat, skinned
6 oz. button mushrooms
4 oz. bean sprouts, washed
3 3/4 c. chicken stock
1 level teaspoon arrowroot or cornstarch
1 Tbsp. dry sherry
1 tsp. soy sauce
salt and pepper

Preparation

Shred the cooked chicken finely; cut off and discard the ends of the mushroom stalks and slice the caps finely.
Pur the chicken, sliced mushrooms and bean sprouts in a 3-quart ovenproof glass bowl and stir in the stock; three-quarters cover with Saran Wrap and microwave on High 15 minutes, stirring 2 to 3 times during cooking.