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Skin chicken with sharp knife; cut in thin 2-inch long slices. Sprinkle with salt. Mix cornstarch with 3 tbsp. water and soy sauce. Combine with beef broth and water. Bring to boil; stir often; add chicken, mushrooms and liquid, vinegar and sugar. Heat. Simmer 5 minutes. Serve with a slice of lemon in each bowl, a cruet of vinegar on the table. Makes 4 to 6 servings. From: Terri Woltmon Date: 04-15-94 (20:09) Number: 208 From
Your Chinese Sweet & Sour Soup is ready. Good luck!
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