This is very close to the recipe my ex-husband (who is native Taiwanese) and I used to make a lot. We included a clove of minced garlic in the vegetable saute and would occasionally add diced firm tofu in place of the chicken. It makes a VERY yummy soup. Thanks for posting!
Really quick to put together and delicious! The only change I made just to suit what I had on hand was to use sherry instead of rice wine.
I liked this a great deal. Used almost a cup of canned white meat chicken which was kindof shredded, and I felt it fit nicely in the soup. (Plus it was easy!) I skipped the sesame oil and used egg whites only. I added some baby corn that I chopped up as well, and added more broth and spices (also added garlic) to compensate for the extra chicken and veggies. Sweetened it up with a bit of sugar substitute as well.
I started with a whole chicken and made my own stock, all the meat went in and I used fresh corn rather than canned. What a delicious and hearty soup I ended up with. YUM!
This is very nice. I used organic vegetable broth and I think I am going to make it again with chicken stock. Thanks!