- Exported from MasterCook
ORIENTAL TREASURE SOUP
10 Preparation Time :
Categories : Soups/stews
Amount Measure Ingredient -- Preparation Method -- -- --
6 lb Chicken
2 Medium onions, sliced
4 Ribs celery, chopped
2 Carrots, cut into chunks
4 Sprigs parsley
1 t Salt
1/4 ts White pepper
3 tb Soy sauce
1 1/2 tb Dry sherry
1 1/2 ts Ginger juice
1 1/2 ts 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
Place chickens in large, heavy pot. Add 2 quarts
water, onions, chopped celery, carrots, parsley, salt
and white pepper and bring to boil. Skim off any scum
that rises to top. Cover, reduce heat and simmer 1 1/2
to 2 hours or until chickens are very tender. Remove
chickens from pot and set aside. Strain broth. There
should be about 7 cups. Return broth to pot and add
soy sauce, sherry, ginger juice and sesame oil. Strip
chicken from bones and dice. Add to broth and bring
once more to boil. Place in chafing dish over heating
unit and keep it at simmer. Arrange tofu, noodles,
green onions, mushrooms, water chestnuts, julienned
celery, red peppers and cilantro leaves in bowls
around chafing dish. Ladle broth into bowls and let
guests add ingredients of their choice. (Keep broth
very hot, as addition of extra ingredients will cool
it.) - - - - - - - - - - - - - - - - - -
