Serves: 8
Total Calories: 16
1. Place chicken and cold water in a pan. Bring to a boil then reduce heat to low. Skim surface to clear.
2. Meanwhile mince scallion and ginger root then add, along with sherry, salt and pepper. Simmer, covered, 2 hours.
3. Remove bird and let cool slightly then cut up (see HOW-TO, _Chicken, Cooked: To cut up) and arrange on a serving platter. Serve with any dip for white cut chicken (search for "Category: White-Cooked or Roast Chicken Dips").
4. Reheat soup and serve in individual bowls.
VARIATIONS:
* In step 2, add with other ingredients 1/2 cup bamboo shoots and 3 dried black mushrooms (soaked), both sliced.
* During the last 30 minutes of cooking, add 1 or more slices smoked ham and 2 cups Chinese lettuce, cut in 1-inch sections.
* In step 3, thinly slice only the white meat (reserving rest of chicken for other dishes). Return white meat to soup along with several thin slices of smoked ham and 1 teaspoon soy sauce. Simmer 10 to 15 minutes more and serve.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This White-Cooked Chicken In Soup I recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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