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Chicken Soup With Greens & Shiitake Mushroo

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      Title: CHICKEN SOUP WITH GREENS & SHIITAKE MUSHROO
 Categories: New text im, Cooking rig
      Yield: 6 Servings
 
 
        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
  
  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
  
                                        Date: 09/26/96
 
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