Recipe for Subgum Soup with Bok Choy 
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Yield:
4
Ingredients:
Amount Ingredient
4 cup chicken stock
2/3 cup straw mushrooms rinsed, drained
1/2 lb bok choy rinsed, and
cut into bite-size pieces
6 oz chicken breast boned, skinned,
cut paper-thin slices while half-frozen
2 tbl egg white
1/2 tsp salt
2 tsp cornstarch
2 tsp Chinese toasted sesame oil
6 oz shrimp shelled, deveined,
and patted dry
1 tsp dry sherry
Instructions:
Instructions: In a soup pot bring chicken stock to a simmer. Add mushrooms and bok choy. Cook for 2 minutes.

In a bowl have ready sliced chicken, 1 tablespoon egg white, 1/4 teaspoon salt, 1 teaspoon cornstarch and 1 teaspoon sesame oil. Add to soup and immediately take pan off heat. Stirring to separate chicken pieces.

Have in a bowl shrimp, 1 tablespoon egg white, 1/4 teaspoon salt, 1 teaspoon sherry, 1 teaspoon cornstarch and 1 teaspoon sesame oil. Put pan back on heat, when broth begins to bubble add shrimp and remove pan from heat, stirring to separate shrimp. Ladle into a bowl and garnish with thinly sliced scallion.

This recipe yields 4 to 6 servings.

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