Subgum Chicken Soup

Name: Subgum Chicken Soup
Yield: Serves 4
Cuisine: Chinese
Ingredients: 225 g (8 oz) bok choy; ¼ teaspoon freshly ground white pepper; 1 tablespoon light soy sauce; 4 tablespoons peeled, seeded and chopped tomatoes; 4 tablespoons seeded and chopped green pepper; 1 litre (1¾ pints) Chinese Chicken Stock or store-bought fresh stock; 1 litre (1¾ pints) Chinese Chicken Stock or store-bought fresh stock; 1 teaspoon sugar; ½ teaspoon salt; 4 tablespoons chopped cooked chicken meat; 3 tablespoons finely chopped spring onions, white part only; 3 tablespoons finely chopped spring onions, white part only; 2 teaspoons toasted sesame oil; 4 tablespoons chopped celery; 4 tablespoons peeled and chopped fresh or canned water chestnuts; 4 tablespoons peeled and chopped fresh or canned water chestnuts; 4 tablespoons chopped fresh mushrooms; 3 tablespoons finely chopped spring onion greens, to garnish

Preparation info

Serves
4

Difficulty
Easy

Appears in

Easy Family Dishes

By Ken Hom

Published 1998

About

This satisfying and hearty soup is almost certainly an ad hoc Westernized Chinese creation. Many of the ingredients are distinctly western, but with the addition of bok choy we transform the soup into a gem that can be found on many Chinese restaurant menus.

Ingredients

225 g (8 oz) bok choy
1 litre (1¾

Soup

Method

Prepare the bok choy: separate the leaves and stalks, and cut the leaves into 5 cm (2 in) pieces. Peel the stalks, cut them into diagonal slices and wash them well in several changes of water.

Put the chicken stock in a pot and bring it to a simmer.

Sprinkle the sugar into the simmering