White-cooked chicken in soup #2
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | -(up to) | |
| 6 | Dried black mushrooms | |
| 2 | tablespoons | Cloud Ear mushrooms |
| 1 | (4-lb) chicken | |
| 2 | slices | Fresh ginger root (up to) |
| 6 | Red dates | |
| 8 | cups | Water |
| Sherry | ||
Directions
1. Separately soak dried black and cloud ear mushrooms.
2. With a cleaver, chop chicken, bones and all, in 3-inch sections. Place in a saucepan. Slice ginger root and add, along with red dates, cold water and soaked mushrooms.
3. Bring quickly to a boil; then reduce heat, and skim surface to clear.
Simmer, covered, 1 hour.
4. Ladle soup and ingredients into individual bowls. Add 1 tablespoon sherry to each and serve. VARIATION: For the sherry, substitute 1 to 2 teaspoons gin for each bowl.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .