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Recipe Name: Asian Salad Chicken Soup (mf) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 4

2 Cup(s) Chicken stock or veal or
fish or vegetable stock
2 Cup(s) Water
2 Tablespoon(s) Soy sauce
4 Cup(s) Mushrooms, wiped clean
trimmed and thinly sliced
2 nickel-size fresh ginger
1/4 Teaspoon(s) Dried red pepper flakes
2 Tablespoon(s) Oriental sesame oil
2 Tablespoon(s) Vegetable oil
2 Tablespoon(s) Rice vinegar
3 Cup(s) Bean sprouts
4 Scallions, thinly sliced
1 Watercress, rinsed and
Salt and freshly ground
Black pepper
1 Pound(s) Skinless boneless chicken
breasts diced into 2
2 Tablespoon(s) Black sesame seed, optional
or toasted white sesame
In a large saucepan, over high heat, bring the stock, water, soy
sauce, mushrooms, ginger and red pepper flakes to a boil. Lower the
heat simmer, covered for 10 minutes or until the mushrooms are tender.
Blend the sesame, vegetable oils and rice vinegar. Toss this dressing
with the bean sprouts, scallions and watercress and season to taste
with salt and pepper. Divide this salad among 4 soup bowls and reserve
for later. When the mushrooms are tender, add the chicken to the soup
and simmer, over moderate heat, uncovered for 5 minutes or until the
chicken is cooked through. Season to taste with salt and pepper.
Remove the ginger slices, then ladle the hot soup over the bean sprout
mixture and garnish with sesame seeds. Yield: 4 servings Copyright,
1997, TV FOOD NETWORK, G.P., All Rights Reserved MC Busted by Gail
Shermeyer by TVFN Website on April 21, 1997 Recipe by: COOKING MONDAY
TO FRIDAY SHOW #MF6676 Posted to MC-Recipe Digest V1 #609 by (Shermeyer-Gail) on May 12, 1997

Nutrition (calculated from recipe ingredients)
Calories: 248
Calories From Fat: 97
Total Fat: 10.8g
Cholesterol: 73.1mg
Sodium: 984.1mg
Potassium: 505.4mg
Carbohydrates: 8.3g
Fiber: 1.1g
Sugar: 3.3g
Protein: 31.4g

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