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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Chicken Subgun Soup (Subgum Gai Tong) Recipe

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This recipe for Chicken Subgun Soup (Subgum Gai Tong) is from In the Kitchen with Nana, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
½ cup sliced mushrooms
½ cup sliced celery
1 tsp. oil
7 cups chicken broth
1 cup diced cooked chicken
4 diced water chestnuts
½ cup bean sprouts
1 egg beaten
Directions:
Directions:
Cook the mushrooms and celery in the oil for 1 minute. Add the chicken broth, chicken, water chestnuts, and bean sprouts. Cook over medium heat 10 minutes. Stir the egg into the soup, mixing steadily.

Makes 8-10 servings.
Personal Notes:
Personal Notes:
Gourmet Club - Chinese Dinner, May 22, 1976

 

 

 

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