INGREDIENTS

INSTRUCTIONS

Make chicken stock by cooking chicken breasts in 8 cups boiling water and 2
teaspoons salt. Cook in boiling water for 10 minutes, (add dried scallops
here if you like) then lower heat and cook for about 30 minutes. While
making stock, wash and drain all vegetables. Cut mizuna into 2 strips (you
won't need much of this-just to add green color). Slice the kamaboko fairly
thin. Put a few mochi into toaster and toast until puffy.
Remove chicken from stock onto a plate. While chicken is cooling, strain
the soup in either cheesecloth or some kind of cloth (I prefer using old
restaurant linen because it strains better!) to strain to a clean pot. Add
the carrots and daikon and cook until tender, about 10 to 15 minutes. Shred
1 breast of chicken and add to broth. Save the rest to make chicken salad
or whatever for another time. Check flavor and add salt if needed.
Just before serving, put mizuna in soup just to parboil-must be
crunch/crisp. Put toasted mochi in a bowl, pour the soup over mochi, then
put several slices of kamaboko on top and serve.
This recipe yields 4 to 6 servings (8 cups).
Source: "EAST MEETS WEST with Ming Tsai - (Show # MT-1C14) - from the TV
FOOD NETWORK" S(Formatted for MC5): "11-02-1999 by Joe Comiskey -
jcomiskey@krypto.net"
Per serving: 173 Calories (kcal); 2g Total Fat; (10% calories from fat);
36g Protein; 0g Carbohydrate; 91mg Cholesterol; 102mg Sodium Food
Exchanges: 0 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates
Recipe by: Recipe courtesy of June Kuramoto
Converted by MM_Buster v2.0n.

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