| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Niger |
Toohot02 |
2 |
servings |
INGREDIENTS
| 3 |
c |
White Chicken Stock; see * Note |
|
|
(or 1 1/2 cups frozen concentrated |
|
|
Plus 1 1/2 cups water) |
| 3/4 |
c |
Cooked white or brown rice |
| 1/2 |
c |
Shredded cooked chicken; see * Note |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 10 |
|
White mushrooms; wiped clean, trimmed |
|
|
; and sliced thin |
| 3 |
|
Scallions; sliced thin |
| 1 |
|
Egg yolk |
|
|
Juice of 1 lime |
|
|
Minced fresh herbs |
|
|
(whatever herbs you have around) |
INSTRUCTIONS
* Note: See the "White Chicken Stock" recipe which is included in this
collection.
Bring chicken stock to simmer over medium heat. Stir in rice and
chicken shreds. Season to taste with salt and pepper and bring back
to the simmer. Add sliced mushrooms and simmer 3 minutes. Add
scallions and simmer 1 minute. Whisk together egg yolk and lime juice
in small bowl. Ladle some hot soup into bowl containing egg yolk
mixture while whisking constantly. Stir this tempered? egg mixture
into pot and simmer 1 more minute until soup thickens. Serve
immediately. This recipe yields 2 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # TH-1E13 broadcast
01-30-1997) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
02-04-1997
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.
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