Chicken and Straw Mushroom Soup

Combine 1 tablespoon cornstarch and water.

Set aside for later use.

Debone the chicken breast and cut into 1/4-inch cubes. In a medium mixing bowl, combine the chicken, 1 tablespoon cornstarch and the salt.

Mix well and set aside for later use. In 3-quart soup pot, combine the straw mushrooms, mushroom juice, ginger, onion and chicken stock.

Bring to a boil and cook for 5 minutes.

Remove and discard the ginger and onion.

Add the chicken pieces in a sprinkling fashion and the frozen peas.

When the mixture begins to boil, slowly pour the beaten egg whites over the boiling mixture.

Restir the cornstarch and water; pour into the soup mixture.

Stir constantly and continue to cook until the mixture begins to thicken.

Stir in the sesame oil and white pepper.

Pour into a serving soup bowl and garnish with the coriander.