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| 6 mittel | Black mushrooms dried |
| 1 | Chicken breast, whole; approx 1 lb |
| 1/2 Teelöffel | cornstarch |
| 1/2 Teelöffel | salt |
| 4 x ca. 30 g | Pea pods |
| 2 x ca. 30 g | Smoked ham, fully cooked |
| 2 | Abolone, canned, whole, drained |
| 2 | Green onions with tops. |
| 4 Tasse | chicken broth |
| 1/2 Tasse | Shredded canned bamboo shoots |
| 2 Teelöffel | salt |
| 1/4 Teelöffel | Sesame oil |
| 1/8 Teelöffel | white pepper |
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Soak mushrooms in warm water until soft, about 30 minutes, drain. Rinse in warm water, drain. Remove and discard stems; cut caps into thin slices
Remove bones and skin from chicken; cut chicken into thin strips. Toss chicken, cornstarch and 1/2 teaspoon salt in glass or plastic bowl. Cover and refrigerate 20 minutes.
Remove strings from pea pods. Place pea pods in boiling water. Cover and cook 1 minute; drain. Immediately rinse under running cold water, drain. Cut pea pods lengthwise into thin strips. Cut ham and abalone into thin strips. Cut green onions into 2 inch pieces.
Heat chicken broth and mushrooms to boiling in 3-quart saucepan. Stir in chicken and bamboo shoots; heat to boiling. Stir in ham, 2 teaspoons salt, the seasame oil and white pepper. heat to boiling; reduce heat. Cover and simmer 5 minutes. Add pea pods, cook and stir 30 seconds. Remove from heat, stir in abalone and green onions.
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