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Title: Asian Salad Chicken Soup
Yield: 4 Servings

Ingredients

      2 c  Chicken, veal, fish or
           -vegetable st
      2 c  Water
      2 tb Soy sauce
      4 c  Wiped, trimmed, thin-sliced
           -mushroo
      2 sl Fresh ginger - (nickel-size)
    1/4 ts Dried red pepper flakes
      2 tb Oriental sesame oil
      2 tb Vegetable oil
      2 tb Rice vinegar
      3 c  Bean sprouts
      4    Scallions (green onions);
           -thinly sliced
      1 bn Watercress; rinsed, stemmed
           Salt; to taste
           Freshly-ground black pepper;
           - to taste
      1 lb Boneless skinless chicken
           -breasts; diced 2" cubes
      2 tb Black or toasted white
           -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 and
simmer,covered for 10 minutes or until the mushrooms are tender.
Blend the sesame, vegetable oils and rice vinegar. Toss this
dressing withthe 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, overmoderate 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.
This recipe yields 4 servings.

Recipe Source:
COOKING MONDAY TO FRIDAY with Michele Urvater
From the TV FOOD NETWORK - (Show # MF-6676 broadcast
06-20-1998) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe
Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net

06-20-1998

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Contributor: Michele Urvater

Preparation Time: 0:00

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