Chicken & Bamboo Shoot Soup

Name: Chicken & Bamboo Shoot Soup
Yield: Serves 4
Cuisine: China
Ingredients: 15 ml/1 tbsp light soy sauce; 2.5 ml/½ tsp ground black pepper; 15 ml/1 tbsp cornflour/cornstarch; 15 ml/1 tbsp cornflour/cornstarch; 15 ml/1 tbsp lard or white cooking fat, or vegetable oil; 15 ml/1 tbsp lard or white cooking fat, or vegetable oil; 15 ml/1 tbsp lard or white cooking fat, or vegetable oil; 5 ml/1 tsp grated fresh root ginger; 1 skinless chicken breast, sliced into thin strips; 115 g/4 oz bamboo shoots, sliced into fine julienne strips; 1 chicken stock/bouillon cube; 1 chicken stock/bouillon cube; 1 egg white

Preparation info

Serves
4

Difficulty
Easy

Appears in

China

By Terry Tan

Published 2020

About

Bamboo shoots, especially when cooked from raw, have a strong husky taste that needs to be tempered. Even when using canned shoots, you should soak them in cold water for a few minutes before use so their aroma and taste is more subtle. They contrast well with the chicken here.

Ingredients

1 egg white
1 skinless chicken breast, sliced into thin strips
115 g/4

Asia
China
Beijing
Soup

Method

Whisk the egg white until slightly frothy, then add the chicken strips and coat them in the egg white. Soak the bamboo shoots in cold water for 15 minutes, then rinse and drain.
Bring 800 ml/scant 1½