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Oriental treasure soup
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| Artist: |
_ |
| Categories: |
Asian, Chinese, Ethnic, Oriental, Soups & Stews |
| Yield: |
10 |
| Rating: |
0 |
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Ingredients:
| 6
| lbs | Chicken | | 2
| | Medium onions, sliced | | 4
| | Ribs celery, chopped | | 2
| | Carrots, cut into chunks | | 4
| | Sprigs parsley | | 1
| tsp | Salt | | 1/4
| tsp | White pepper | | 3
| tbsp | Soy sauce | | 1 1/2
| tbsp | Dry sherry | | 1 1/2
| tsp | Ginger juice | | 1 1/2
| tsp | Sesame oil | | | Diced tofu | | | Cooked soft Chinese noodles | | | Sliced green onions | | | Sliced fresh mushrooms | | | Sliced water chestnuts | | | Celery, cut 1-in.-long | | | Red bell peppers | | | Cilantro leaves |
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Procedures:
| 1 | Place chickens in large, heavy pot. | | 2 | Add 2 quarts water, onions, chopped celery, carrots, parsley, salt and white pepper and bring to boil. | | 3 | Skim off any scum that rises to top. | | 4 | Cover, reduce heat and simmer 1 ?to 2 hours or until chickens are very tender. | | 5 | Remove chickens from pot and set aside. | | 6 | Strain broth. | | 7 | There should be about 7 cups. | | 8 | Return broth to pot and add soy sauce, sherry, ginger juice and sesame oil. | | 9 | Strip chicken from bones and dice. | | 10 | Add to broth and bring once more to boil. | | 11 | Place in chafing dish over heating unit and keep it at simmer. | | 12 | Arrange tofu, noodles, green onions, mushrooms, water chestnuts, julienned celery, red peppers and cilantro leaves in bowls around chafing dish. | | 13 | Ladle broth into bowls and let guests add ingredients of their choice. | | 14 | (keep broth very hot, as addition of extra ingredients will cool it). |
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