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American-oriental chicken soup
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| Artist: |
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| Categories: |
Asian, Chicken, Chinese, Ethnic, Poultry, Soups & Stews |
| Yield: |
6 |
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no rating. |
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Ingredients:
| 6
| cup | Chicken Stock | | | -or canned Chicken Broth | | 1
| slice | Fresh Ginger (2"), julienned | | 2
| bunch | Green Onions | | | - diagonally sliced | | | - into ?in pieces | | 2
| | Celery stalks | | | - cut diagonally | | | - in thin slices | | 2
| cup | Cooked Chicken | | | -torn into bite-sized pieces | | 2
| tbsp | Soy sauce | | 1
| tsp | Hoisin sauce | | 1
| can | Sliced water chestnuts (8oz) | | | - drained | | | Salt | | | Freshly ground pepper |
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Procedures:
| 1 | Put the chicken stock in a soup pot and set over high heat. | | 2 | Add the ginger, green onions and celery. | | 3 | Bring to the boil, reduce heat, and simmer 10 minutes. | | 4 | Add the chicken, soy sauce and hoisin sauce and simmer 5 minutes. | | 5 | Add the water chestnuts. | | 6 | Taste for seasoning and add salt and pepper. | | 7 | Serve hot. | | 8 | May be made ahead a day. | | 9 | This freezes fine for a leftover. | | 10 | Don"t freeze it for making an impression. | | 11 | Makes 6 to 8 servings nathalie dupree prodigy guest chefs cookbook |
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