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Chicken Ball and Fig Soup

Soups and Congees

Chicken Ball and Fig Soup
1/2 skinless and boneless chicken breast (five to six ounces)
2 dried figs, soaked for two hours, stems removed and discarded
2 Chinese dried black mushrooms, soaked until soft, stems removed and discarded
1 teaspoon dried shrimp, soaked for ten minutes
1/4 cup canned water chestnuts
3 and 1/2 cups chicken broth
2 teaspoons thin soy sauce
1/2 teaspoon oyster flavored sauce
1 Tablespoon cornstarch
1. Mince chicken breast, figs, mushrooms, dried shrimp, and water chestnuts separately, then gently mix them and add half cup of broth and the soy and the oyster sauces. Make into four large balls. Dust them with the cornstarch and let them air dry about forty minutes.
2. Bring the remaining chicken broth to a simmer, do not boil it. One by one, put a chicken ball on a spoon, and lower it into the simmering broth. Simmer them for twenty minutes, being sure the broth does not boil. Remove each one to a Chinese soup bowl and ladle the broth over them, Then serve.

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