Green onions, sliced on the diagonal; into 1/2-inch pi
2
Stalks celery, cut into; thin diagonal slices
2
c
Cooked chicken,; in bite-sized pieces
2
tb
Soy sauce
1
ts
Hoisin sauce
8
oz
Can sliced water chestnuts
Salt & freshly ground black pepper
INSTRUCTIONS
Put the chicken broth in a soup pot. Add the ginger, green onions, and
celery. Bring to the boil over high heat, reduce heat, and simmer 10
minutes. Add the chicken, soy sauce, and hoisin sauce and simmer 5 minutes.
Add the water chestnuts. Taste for seasoning and add salt, if necessary,
and pepper. Canned broth usually does not need any salt. Serve hot. May be
made a day ahead.
Yield: 6 to 8 servings
Recipe By :NATHALIE DUPREE COOKS SHOW#ND7097
Posted to MC-Recipe Digest V1 #290
Date: Sun, 10 Nov 1996 00:00:20 -0500
From: Meg Antczak <meginny@frontiernet.net>
A Message from our Provider:
“Save the baby humans… STOP ABORTION!!”
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