Recipe - Asian Salad Chicken Soup (Mf)

2 cup Chicken stock or veal or
fish or vegetable stock
2 cup Water
2 tablespoon Soy sauce
4 cup Mushrooms, wiped clean,
trimmed and thinly cut or sliced up
2 sl (nickelsize) fresh ginger
One fourth teaspoon Dried red pepper flakes
2 tablespoon Oriental sesame oil
2 tablespoon Vegetable oil
2 tablespoon Rice vinegar
3 cup Bean sprouts
4 Scallions, thinly cut or sliced up
1 bn Watercress, rinsed and
stemmed
Salt and freshly ground
black pepper
1 pound Skinless boneless chicken
breasts, minced into 2 inch
cubes
2 tablespoon Black sesame seed, optional,
or toasted white sesame
seed

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 MCRecipe Digest
V1 #609 by 4paws@netrax.net (ShermeyerGail) on May 12, 1997