1 chicken breast
3 1/2 oz. package of shitake mushrooms (chopped)
5 jumbo chicken eggs (or regular duck eggs)
4 green onions (chopped)
1 cup sugar snap peas (cut in 3rds)
2 (16-oz.) boxes chicken broth
chicken bullion, pepper and garlic powder to taste
1 tbsp butter (to cook the mushrooms)
oil for cooking chicken
Fry up the chicken in large soup pot over medium heat in enough oil to keep it from sticking to the bottom of the pan. When it is done, cover with chicken broth and let it simmer until the meat easily comes off the bone. Debone chicken and add meat back in to the stock. Add water until you get just under 2 quarts of liquid. While chicken is cooking, cook chopped mushrooms in butter in a separate pan. Add mushroom, green onions, and sliced peas to the stock and bring to a rolling boil. Whip eggs together in a bowl. Add pepper, garlic and bullion to taste and turn off the burner. Drizzle the egg mix VERY slowly in to the hot soup stock while stirring in one direction to get silken egg threads. Serve immediately.
Note: This version of the Chinese restaurant classic is actually low in carbohydrates while still high in flavor. This soup can be reheated. While it does change the texture of the egg slightly, the flavor is not effected.