| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Pmonfri1 |
4 |
servings |
INGREDIENTS
| 1 |
tb |
Rice vinegar |
| 1/2 |
ts |
Minced fresh ginger |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Oriental sesame oil |
| 1 |
lb |
Boneless skinless chicken breasts; cut thin julienne |
| 8 |
oz |
Rice noodles |
| 4 |
c |
Chicken broth |
| 1 |
|
Whole Garlic clove; crushed |
| 1 |
tb |
Rice vinegar |
| 1 |
ts |
Sesame oil |
| 8 |
oz |
Spinach or bok choy leaves; washed, chopped |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
INSTRUCTIONS
In a bowl combine the tablespoon rice vinegar, minced fresh ginger,
1/2 teaspoon salt and teaspoon sesame oil. Marinate the chicken in
this mixture for 30 minutes. During this time soak rice noodles in
warm water to cover for 10 minutes; drain and set in colander. When
you are ready to eat combine broth, garlic clove, remaining
tablespoon rice vinegar and sesame oil and bring to a boil. Add
soaked rice noodles and cook for 5 minutes. Remove garlic clove. Add
the marinated chicken to the broth and simmer for 1 to 2 minutes or
until just cooked through. Add the spinach and remove from heat when
spinach is wilted. Season to taste with salt and pepper. Ladle out
soup. This recipe yields 4 servings.
Recipe Source: PASTA MONDAY TO FRIDAY with Michele Urvater From the
TV FOOD NETWORK - (Show # PS-6524 broadcast 08-09-1998) Downloaded
from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
10-20-1998
Recipe by: Michele Urvater
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