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

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