This is a print preview of "Oriental Salad Chicken Soup" recipe.

• Click here to print
• or return back to Oriental Salad Chicken Soup.

Oriental Salad Chicken Soup Recipe

by Global Cookbook

Ingredients

2 c. Chicken stock or possibly veal or possibly fish or possibly vegetable stock 2 c. Water 2 Tbsp. Soy sauce 4 c. Mushrooms, wiped clean, trimmed and thinly sliced 2 slc (nickel-size) fresh ginger 1/4 tsp Dry red pepper flakes 2 Tbsp. Oriental sesame oil 2 Tbsp. Vegetable oil

2 Tbsp. Rice vinegar 3 c. Bean sprouts 4 x Scallions, thinly sliced 1 bn Watercress, rinsed and stemmed     Salt and freshly grnd black pepper 1 lb Skinless boneless chicken breasts, diced into 2 inch cubes 2 Tbsp. Black sesame seed, optional, or possibly toasted white sesame seed

Directions

1. 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 min or possibly till 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 in the chicken to the soup and simmer, over moderate heat, uncovered for 5 min or possibly till the chicken is cooked through. Season to taste with salt and pepper. Remove the ginger slices, then ladle the warm soup over the bean sprout mix and garnish with sesame seeds.
2. Yield: 4servings

© 2024 CookEatShare