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Chicken Ginger Soup

Soups and Congees

Chicken Ginger Soup
1 chicken breast, cut in very thin strips
1 egg white, beaten
1 Tablespoon water chestnut flour
1 Tablespoon Chinese rice wine
1 Tablespoon Chinese rice vinegar
1/4 teaspoon ground white pepper
1 Tablespoon granulated sugar
3 Tablespoons fresh ginger, slivered
6 cups chicken broth
3 Tablespoons pickled vegetables, slivered
1 Tablespoons wood ear fungi, soaked, drained, then slivered
½ cup snow peas, ends and strings discarded, then thinly slivered
3 scallions, slivered on a sharp angle
1 Tablespoon sesame oil

1. Mix chicken breast slivers, beaten egg white, rice wine, rice vinegar, ground pepper, and sugar and marinate this mixture for half an hour.
2. Bring the broth to a boil, reduce heat, add the ginger, pickled vegetables, snow peas, scallions, and the egg mixture and stir. Then add the sesame oil and, return everything to the boil, and serve.

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