Asian salad chicken soup (mf)

Yield: 4 Servings

Measure Ingredient
2 cups Chicken stock or veal or fish or vegetable stock
2 cups Water
2 tablespoons Soy sauce
4 cups Mushrooms, wiped clean, trimmed and thinly sliced
2 slices (nickel-size) fresh 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, thinly sliced
1 bunch Watercress, rinsed and stemmed
\N \N Salt and freshly ground black pepper
1 pounds Skinless boneless chicken breasts, diced into 2 inch cubes
2 tablespoons Black sesame seed, optional, or toasted white sesame seed

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 Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved MC Busted by Gail Shermeyer by TVFN Website on April 21, 1997 Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6676 Posted to MC-Recipe Digest V1 #609 by 4paws@... (Shermeyer-Gail) on May 12, 1997

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