Review/Rate this Recipe Save to MyRecipes Rating:

Title: Asian Salad Chicken Soup
Yield: 4 Servings

Ingredients

      2    Cups chicken stock
      2    Cups water
      2    Tablespoons soy sauce
      4    Cups mushrooms; Thinly
           -Sliced
      2    Slices Fresh Ginger; Sliced
    1/4    Teaspoon 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 peppe
      1    Pound skinless boneless
           -chicken breasts; Cubed
      2    Tablespoons Toasted Sesame
           -Seeds; optional

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

- - - - - - - - - - - - - - - - - -

Contributor: ChiliDog's Kitchen http://umn.edu/~fine0015

Preparation Time: 0:00

Reviews