Remove skin from chicken and place in a soup pot. Add stock, wine, ginger,
and onions and bring to a simmer. Simmer for 20-25 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 MC-Recipe 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
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