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Full Online Book HomeLearning KitchenAsian - Soup - Triple Delicacy Soup
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Asian - Soup -  Triple Delicacy Soup Post by :Howard_G Category :Learning Kitchen Author :Unknown Date :November 2011 Read :927

Click below to download : Asian - Soup - Triple Delicacy Soup (Format : PDF)

Asian - Soup - Triple Delicacy Soup

4 cups chicken broth *see note
1/2 cup diced celery, small dice
1/2 cup diced carrot, small dice
2 oz. snow peas, remove strings and cut each pod into 3 pieces
1/2 cup sliced mushrooms
2 oz. chicken breasts, remove skin and cut into thin slices, season and coat with 1/8th tsp. salt,
two drops sesame oil and lightly coat with corn starch and set aside. *see note
2 oz boneless pork thinly sliced into match stick sizes. Season as you do the chicken and lightly
coat with cornstarch. Set aside.
1/2 cup cooked baby shrimp, larger size if possible fewer than 150 per lb.
1/2 tsp. finely chopped fresh ginger
1 egg well beaten
pinch white pepper
Sesame Oil
2 stalks green onion, finely chopped
1 Tbl. Cilantro leaves, chopped
1/4 cup cornstarch with 1/4 cup water


In a large saucepan, in high heat, bring broth to boil. Add carrot and celery, chopped ginger. Cook til veggies are tender. Add pork and chicken and make sure they are dropped in separately and make sure they don't stick together while cooking. Initially the cornstarch coating will make them stick until you separate them. Bring to boil again.

Add cooked shrimp and mushrooms bring to boil again. Add cornstarch mixture to slightly thicken. While stirring soup and it is in a good swirling pattern, drizzle egg in. Cook til egg floats to top and gently stir. Add snow peas. Take off heat. Add white pepper and 4 or 5 drops of sesame oil, green onion and cilantro. Serve.


*A way to make sure this is really fat free broth; put cans in fridge overnight. Any fats will solidify on top. Open can almost all the way with a can opener and then with the lid held down gently pour into pan. Solids will stick to lid.

*Coating Chicken and pork with cornstarch is a trick the Chinese use to tenderize and keep their meat juicy. It seals in the juices of skinless breast meat. Usually the Chinese will use thigh and leg meat as it is fattier and juicier. If you don't use cornstarch to cover it the chicken loses juices and you want the chicken tender. If you want you can add a couple drops of water to chicken to unstick pieces before adding to broth. It is easy to separate the pieces though.





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