Name: Chicken Soup with Greens and Shiitake Mushrooms
Ingredients: 6 Chicken thighs (meaty); 7 c Rich chicken stock; 1 c Dry white wine; 2- inch piece fresh ginger; cut into coins; 1 c Green onions; sliced; 1/2 lb Fresh Shiitake or oyster mushrooms; Olive oil; 1/2 lb Napa or other green cabbage; thinly sliced; 1/2 lb Stems removed; 1 1/2 ts Hot pepper sesame oil; see note*; Salt and freshly ground pepper, to taste

The Spirit does not glorify Himself; He glorifies the Son… This is, to me, one of the most amazing and remarkable things about the biblical doctrine of the Holy Spirit. The Holy Spirit seems to hide Himself and to conceal Himself. He is always, as it were, putting the focus on the Son, and that is why I believe, and I believe profoundly, that the best test of all as to whether we have received the Spirit is to ask ourselves, what do we think of, and what do we know about, the Son. Is the Son real to us? That is the work of the Spirit. He is glorified indirectly; He is always pointing us to the Son.

Martyn Lloyd-Jones

CATEGORY	CUISINE	TAG	YIELD
Meats		New text im, Cooking rig	6	Servings

INGREDIENTS

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

INSTRUCTIONS

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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