Singapored Chicken-Cucumber Broth - {Huang Quar Gai Tong}

Recipe Ingredients

1		Boned skinned chicken breast - sliced into
		Paper-thin strips
1 tablespoon	15ml	Egg white - lightly whipped
6 cups	1422ml	Chicken stock
1/4 teaspoon	1.3ml	Sugar
1 tablespoon	15ml	Soy sauce
1		Cucumber - peeled, seeded,
		And cut into a julienne
3/4 teaspoon	3.8ml	Dark sesame oil
		Salt - to taste
		Finely-ground white pepper - to taste

Recipe Instructions

Mix chicken strips into the egg white and set aside.

Pour chicken stock, sugar, and soy sauce into a large saucepan and bring to a boil. Stir in the chicken strips and the cucumber sticks and bring the stock back to a boil. Immediately stir in the sesame oil, salt, and pepper -- ladle into bowls -- and take to the table.

Source:
Soup Of The Evening...Beautiful Soup at http://www.soupsong.com

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