Chef

Administrator
Staff member
1/2 pound chicken breast, raw
1/4 teaspoon salt
1 teaspoon cornstarch
3 tablespoons water
1 teaspoon soy sauce
21 ounces condensed beef broth
1 soup can water
4 ounces canned sliced mushrooms and liquid
2 tablespoons vinegar
1 tablespoon sugar
lemon slices
Servings: 6
1. Skin chicken with sharp knife; cut in thin 2-inch long slices. Sprinkle with salt.

2. Mix cornstarch with 3 tablespoons water and soy sauce. Combine with beef broth and water.

3. Bring to boil; stir often; add chicken, mushrooms and liquid, vinegar and sugar. Heat. Simmer 5 minutes. Serve with a slice of lemon in each bowl, a cruet of vinegar on the table.
 
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