Herbal Soup

Course : Chinese
Serves: 4
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6 cups rich chicken stock -- (boil for at least 2 hours)
2 tablespoons white wine
5 ounces chicken breast
1 tablespoon wolf berries -- (or kei chee)
1/4 teaspoon black pepper
1 tablespoon fish sauce or light soy sauce -- up to 2
5 stalks coriander -- chopped

Preparation / Directions:

Slice the chicken thinly across the grain. Boil the chicken stock and add the chicken. Stir for 2 minutes or until the chicken is cooked. Divide the cooked chicken into 3 soup bowls. Add the boiling soup. Garnish with wolf berries, coriander, black pepper, white wine and either light soy sauce or fish sauce. Serve immediately.

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