Chicken Soup With Greens And Shiitake Mushrooms

Recipe Ingredients

6		Meaty chicken thighs
7 cups	1659ml	Rich chicken stock
1 cup	237ml	Dry white wine
1		Fresh ginger piece - cut into coins
1 cup	62g / 2.2oz	Sliced green onions
1/2 lb	227g / 8oz	Fresh Shiitake or oyster mushrooms
		Olive oil
1/2 lb	227g / 8oz	Thinly-sliced Napa or other green cabbage
1/2 lb	227g / 8oz	Young spinach leaves - wash, remove stems
1 1/2 teaspoons	7.5ml	Hot pepper sesame oil - or to taste
		(Available at Asian or health food stores)
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Remove skin from chicken and place in a soup pot. Add stock, wine, ginger, and onions and bring to a simmer. Simmer for 20 to 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 mushrooms 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. Return the stock to the pot and add the cabbage and cook for 2 minutes. Add chicken, spinach, reserved Shiitake slices and sesame oil and cook for one minute more. Correct seasoning with salt and pepper and serve at once.

This recipe yields 6 to 8 servings.

Source:
COOKING RIGHT with John Ash - From the TV FOOD NETWORK - (Show # CR-9606 broadcast 09-19-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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