2 fluid ounces oil
1 pound chicken breast, no skin, no
cut into thin bite-size strips
3 ounces fresh ginger root peeled and grated
4 ounces shiitake mushroom cut into thin strips, see note
8 ounces onion diced
8 ounces carrot diced
8 ounces celery sliced on the bias
1 gallon chicken stock
2 fluid ounces dry sherry
2 fluid ounces soy sauce
to taste salt
¼ cup cornstarch dissolved in ½-cup water
1 bunch green onions sliced thin
Heat oil, add chicken and stir-fry until chicken is barely cooked. Remove and reserve chicken.
Add ginger, mushrooms, onion, carrot and celery to oil in pan, stir-fry until tender.
Add chicken stock, sherry and soy sauce, bring to a simmer and cook about 10 minutes. Add
chicken pieces and return to simmer.
Stir in enough of the cornstarch slurry to lightly thicken the soup. Adjust seasoning and garnish
with scallions just before serving.
NOTES: Substitute 2 ounces of dried Chinese mushrooms, reconstituted in warm water, then
shredded, for the fresh shiitakes if desired.