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Asian Salad Chicken Soup Recipe
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To make Asian Salad Chicken Soup you will need
Ingredients
| 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 | | 1/4 | teaspoons | Dried red pepper flakes | | 2 | tablespoons | Oriental sesame oil | | 2 | tablespoons | Vegetable oil | | 2 | tablespoons | Rice vinegar | | 3 | cups | Bean sprouts | | 4 | | Scallions, thinly sliced | | 1 | bunch | Watercress, rinsed and stemmed | | | Salt and freshly ground black pepper | | 1 | pound | Skinless boneless chicken breasts, diced into 2 inch cubes | | 2 | tablespoons | Black sesame seed, optional, or toasted white sesame seed |
Instructions
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
Enjoy your Asian Salad Chicken Soup
How much is in a cup?
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Wed 6 Aug 2008
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