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Chicken Soup With Greens And Shiitake Mushrooms
Recipe By : COOKING RIGHT SHOW #CR9606
Serving Size : 6 Preparation Time :0:00
Categories : New Text Import Cooking Right Show
Amount Measure Ingredient -- Preparation Method
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6 chicken thighs (meaty)
7 Cups rich chicken stock
1 Cup dry white wine
2- inch piece fresh ginger -- cut into coins
1 Cup green onions -- sliced
1/2 Pound fresh Shiitake or oyster mushrooms
Olive oil
1/2 Pound Napa or other green cabbage -- thinly sliced
1/2 lb stems removed
1 1/2 tsp hot pepper sesame oil -- see note*
Salt and freshly ground pepper, to taste
Remove skin from chicken and place in a soup pot. Add stock, wine, ginger,
and onions and bring to a simmer. Simmer for 20-25 minutes or until chicken
is just cooked through, skimming off any scum and fat that rises to the
surface. Do not boil or stock will become cloudy.
Remove stems from Shiitake and add to stock. Slice Shiitake caps thickly and
quickly saute in drops of olive oil until lightly browned. Set aside.
Remove chicken from pot and cut meat into long slivers discarding bones.
Strain stock carefully and discard ginger, onions and Shiitake stems. Wash
out pot and add the cabbage and cook for 2 minutes. Add chicken, spinach and
sesame oil and cook for one minute more. Correct seasoning with salt and
pepper and serve at once.
Yield: 6 to 8 servings
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NOTES : *Available at oriental markets or health food store
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