West Lake Chicken Soup

Martin Yan


Copyright Yan Can Cook Inc. 2001

3tablespoons water
2tablespoons rice wine or dry sherry
1tablespoon cornstarch
1 ½pounds minced chicken
5cups chicken broth
2tablespoons regular soy sauce
1tablespoon dark soy sauce
1 ½teaspoons white pepper
1 ½leeks (white part only), julienned
1 ¼cups diced carrots
1tablespoon chopped cilantro
3tablespoons cornstarch dissolved in 1 ¼ cup water
2egg whites, lightly beaten
1teaspoon sesame oil
1bunch spinach, blanched and pureed

Combine marinade ingredients in bowl. Add the chicken and mix well. Let stand for 10 minutes.

Place the broth, soy sauces, and pepper in a 2-quart pot; bring to a boil. Add chicken and stir to separate. Add leek, carrots, and cilantro. Reduce heat to low and simmer for 5 minutes.

Add cornstarch solution and cook, stirring, until soup boils and thickens. Turn off heat. Add egg whites, stirring, until they form long threads. Stir in sesame oil and spinach puree for color.

Category: Soups