astray recipes: Oriental treasure soup

Categories: Soup/stew
Yield: 10 servings

Measure	Ingredient
6 pounds	Chicken
2	Medium onions, sliced
4	Ribs celery, chopped
2	Carrots, cut into chunks
4	Sprigs parsley
1 teaspoon	Salt
¼ teaspoon	White pepper
3 tablespoons	Soy sauce
1½ tablespoon	Dry sherry
1½ teaspoon	Ginger juice
1½ teaspoon	Sesame oil
	Diced tofu
	Cooked soft Chinese noodles
	Sliced green onions
	Sliced fresh mushrooms
	Sliced water chestnuts
	Celery, cut 1-in.-long
	Red bell peppers
	Cilantro leaves

Place chickens in large, heavy pot. Add 2 quarts water, onions, chopped celery, carrots, parsley, salt and white pepper and bring to boil. Skim off any scum that rises to top. Cover, reduce heat and simmer 1½ to 2 hours or until chickens are very tender. Remove chickens from pot and set aside. Strain broth. There should be about 7 cups. Return broth to pot and add soy sauce, sherry, ginger juice and sesame oil. Strip chicken from bones and dice. Add to broth and bring once more to boil. Place in chafing dish over heating unit and keep it at simmer. Arrange tofu, noodles, green onions, mushrooms, water chestnuts, julienned celery, red peppers and cilantro leaves in bowls around chafing dish. Ladle broth into bowls and let guests add ingredients of their choice. (Keep broth very hot, as addition of extra ingredients will cool it.)

oriental treasure soup