White-cooked Chicken In Soup #2
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Poultry | 6 | Servings |
INGREDIENTS
| 4 | up to | |
| 6 | Dried black mushrooms | |
| 2 | T | Cloud Ear mushrooms |
| 1 | 4-lb chicken | |
| 2 | Fresh ginger root | |
| 4 | up to | |
| 6 | Red dates | |
| 8 | c | Water |
| Sherry |
INSTRUCTIONS
Separately soak dried black and cloud ear mushrooms. With a cleaver, chop chicken, bones and all, in 3-inch sections. Place in a saucepan. Slice ginger root and add, along with red dates, cold water and soaked mushrooms. Bring quickly to a boil; then reduce heat, and skim surface to clear. Simmer, covered, 1 hour. Ladle soup and ingredients into individual bowls. Add 1 tablespoon sherry to each and serve. VARIATION: For the sherry, substitute 1 to 2 teaspoons gin for each bowl. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 91
Calories From Fat: 24
Total Fat: 2.5g
Cholesterol: 0mg
Sodium: 3344.4mg
Potassium: 554.1mg
Carbohydrates: 1.6g
Fiber: 0g
Sugar: <1g
Protein: 11.8g