Oriental treasure soup
Yield: 10 Servings
Ingredients:
- 6 lb Chicken
- 2 Medium onions sliced
- 4 Ribs celery chopped
- 2 Carrots cut into chunks
- 4 Sprigs parsley
- 1 ts Salt
- 1/4 ts White pepper
- 3 tb Soy sauce
- 1 1/2 tb Dry sherry
- 1 1/2 ts Ginger juice
- 1 1/2 ts Sesame oil
Instructions:
Diced tofu Cooked soft Chinese noodles Sliced green onions Sliced fresh mushrooms Sliced water chestnuts Celery cut 1-in.-long Red bell peppers Cilantro leaves Place chickens in large heavy pot. Add 2 quarts water onions chopped celery carrots parsley salt and white pepper and bring to boil. Skim off any scum that rises to top. Cover reduce heat and simmer 1 1/2 to 2 hours or until chickens are very tender. Remove chickens from pot and set aside. Strain broth. There should be about 7 cups. Return broth to pot and add soy sauce sherry ginger juice and sesame oil. Strip chicken from bones and dice. Add to broth and bring once more to boil. Place in chafing dish over heating unit and keep it at simmer. Arrange tofu noodles green onions mushrooms water chestnuts julienned celery red peppers and cilantro leaves in bowls around chafing dish. Ladle broth into bowls and let guests add ingredients of their choice. (Keep broth very hot as addition of extra ingredients will cool it.)
