Recipe - Chicken Soup With Greens And Shiitake Mushrooms

6 Chicken thighs (meaty)
7 cup Rich chicken stock
1 cup Dry white wine
2 inch piece fresh ginger;
cut into coins
1 cup Green onions; cut or sliced up
One half pound Fresh Shiitake or oyster
mushrooms
Olive oil
One half pound Napa or other green
cabbage; thinly cut or sliced up
One half pound Stems removed
1 One half teaspoon Hot pepper sesame oil; see
note*
Salt and freshly ground
pepper, to taste

Remove skin from chicken and place in a soup pot. Add stock, wine, ginger,
and onions and bring to a simmer. Simmer for 2025 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 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. Wash
out pot and add the cabbage and cook for 2 minutes. Add chicken, spinach
and sesame oil and cook for one minute more. Correct seasoning with salt
and pepper and serve at once.

Yield: 6 to 8 servings

Recipe By : COOKING RIGHT SHOW #CR9606

Posted to MCRecipe Digest V1 #226

Date: Fri, 27 Sep 1996 05:43:33 0400

From: billspa@icanect.net (Bill Spalding)

NOTES : *Available at oriental markets or health food store