Asian Salad Chicken Soup Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
2 cup: Chicken, veal, fish or
Vegetable stock,
2 cup: Water,
2 tbsp: Soy sauce,
4 cup: Mushrooms, wiped clean,
Trimmed and thinly sliced,
2: Nickelsize slices of fresh,
Ginger,
1/4 tsp: Dried red pepper flakes,
2 tbsp: Oriental sesame oil,
2 tbsp: Vegetable oil,
2 tbsp: Rice vinegar,
3 cup: Bean sprouts,
4: Scallions, (green onions),
Thinly sliced,
1 bunch: Watercress, rinsed and
Stemmed,
Salt and freshly ground,
Black pepper,
1 lbs: Skinless, boneless chicken
Breasts, diced into 2 inch
Cubes,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp
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