Asian salad chicken soup

Yield: 4 servings

Measure Ingredient
2 cups Chicken, veal, fish or
\N \N Vegetable stock
2 cups Water
2 tablespoons Soy sauce
4 cups Mushrooms, wiped clean,
\N \N Trimmed and thinly sliced
2 \N Nickelsize slices of fresh
\N \N Ginger
¼ teaspoon Dried red pepper flakes
2 tablespoons Oriental sesame oil
2 tablespoons Vegetable oil
2 tablespoons Rice vinegar
3 cups Bean sprouts
4 \N Scallions (green onions),
\N \N Thinly sliced
1 bunch Watercress, rinsed and
\N \N Stemmed
\N \N Salt and freshly ground
\N \N Black pepper
1 pounds Skinless, boneless chicken
\N \N Breasts, diced into 2 inch
\N \N Cubes

2 tablespoons black or toasted white sesame seeds, optional In a large saucepan, over high heat, bring the stock, water, soy sauce, mushrooms, ginger and red pepper flakes to a boil. Lower the heat simmer, covered for 10 minutes or until the mushrooms are tender. Blend the sesame, vegetable oils and rice vinegar. Toss this dressing with the bean sprouts, scallions and watercress and season to taste with salt and pepper. Divide this salad among 4 soup bowls and reserve for later. When the mushrooms are tender, add the chicken to the soup and simmer, over moderate heat, uncovered for 5 minutes or until the chicken is cooked through. Season to taste with salt and pepper. Remove the ginger slices, then ladle the hot soup over the bean sprout mixture and garnish with sesame seeds. Yield: 4 servings COOKING MONDAY TO FRIDAY SHOW #MF6676

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