Servings
4 s
Ingredients
- 2 cups Chicken stock or veal or fish or vegetable stock
- 2 cups Water
- 2 tablespoons Soy sauce
- 4 cups Mushrooms, wiped clean, trimmed and thinly sliced
- 2 slice (nickel-size) fresh ginger
- 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 pepper
- 1 pound Skinless boneless chicken breasts, diced into 2 inch cubes
- 2 tablespoons Black sesame seed, optional, or toasted white sesame seed
Directions
- 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 Copyright, 1997, TV FOOD NETWORK, G.
- P.
- , All Rights Reserved MC Busted by Gail Shermeyer by TVFN Website on April 21, 1997 Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6676 Posted to MC-Recipe Digest V1 #609 by 4paws@netrax.
- net (Shermeyer-Gail) on May 12, 1997