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From: render@uiucdcsb.CS.UIUC.EDU
Newsgroups: net.cooks
Subject: A different soup
Message-ID: <7000060@uiucdcsb>
Date: Thu, 23-Jan-86 00:30:00 EST
Article-I.D.: uiucdcsb.7000060
Posted: Thu Jan 23 00:30:00 1986
Date-Received: Sat, 25-Jan-86 08:54:38 EST
Lines: 37
Nf-ID: #N:uiucdcsb:7000060:000:1343
Nf-From: uiucdcsb.CS.UIUC.EDU!render    Jan 22 23:30:00 1986


Now for a non-traditional soup, from "Madame Wong's Long-Life Chinese
Cookbook", copyright 1978 (I don't know if this is still in print, but
I highly recommend it).  This recipe is simple and delicious.

          Jade Soup
          ==== ====

1 whole chicken breast, boned and skinned;
4 & 1/2 cups chicken stock;
2 egg whites;
1 tbs. cornstarch;
2 tsp. salt;
12 spinach leaves;
2 tbs. oil;
1 tbs. sherry;
2 tbs. cornstarch, dissolved in 2 tbs. water;


1.  Chop chicken very fine, or put in a blender or food processor.  Soak 
    chopped chicken in 1/2 cup of stock.
2.  Beat egg whites stiff.  Gently fold in 1 tbs. cornstarch, chicken, and 
    1 tsp. of salt.  Set aside.
3.  Cook spinach in boiling water.  Drain well.  Squeeze out water.  Chop 
    very fine.
4.  Heat oil in wok to 400 degrees.  Stir fry spinach 30 seconds.
    Pour remaining 4 cups stock and sherry over spinach.  Bring to boil.
5.  Add chicken mixture.  Bring to boil, stirring rapidly.  Season to taste
    with remaining 1 tsp. salt.  Thicken with dissolved cornstarch.

      Serves 4 to 6.

---
                                     Hal Render
                                     University of Illinois at Urbana-Champaign
                                     {pur-ee, ihnp4} ! uiucdcs ! render
                                     render@uiucdcs.CS.UIUC.EDU