Ingredients
- 1/2 pound fillet of white fish
- 1 tablespoon shao xing wine or dry sherry
- 3 tablespoon soy sauce
- 5 cup chicken stock
- 1 teaspoon ground pepper
- 1 tablespoon corn starch
- 1 cup peas
- 2 cup egg whites
- 1 cup cilantro leaves
Preparation
Baking Directions:
1.Mix together the first 5 ingredients and bring to a boil.
Simmer until the fish begins to fall apart, about 15 minutes.
2.In a small bowl combine 2 tablespoons of the stock with the cornstarch.
Add the peas to the stock and cook, stirring occasionally, just until the peas are bright green.
Using a whisk or chopsticks, drizzle in the egg whites, stirring constantly.
3.Stir in the cornstarch mixture.
When the soup thickens, remove from the heat and stir in the cilantro.
Serve immediately.
To make in a crockpot: Omit the cornstarch.
Mix together all ingredients except the egg whites in the crockpot and cook until the fish falls apart, about two hours.
Uncover and stir in the egg whites, then proceed as above.
Serving Directions:
Time: 30 minutes
