American-Oriental Chicken Soup
asian, chicken, chinese, soups
6 cup chicken stock or canned chicken bro; th
1 slice fresh ginger (2); julienned
2 bunch green onions diagonally sliced in; to 1/2-in pieces
2 celery stalks cut diagonally in t; hin slices
2 cup cooked chicken; torn into bite-sized piec
2 tablespoon soy sauce
1 teaspoon hoisin sauce
1 can sliced water chestnuts (8oz) drain; ed
1 salt
1 freshly ground pepper
PUT THE CHICKEN STOCK in a soup pot and set over high heat. Add the ginger, green onions and celery. Bring to the boil, reduce heat, and simmer 10 minutes. Add the chicken, soy sauce and hoisin sauce and simmer 5 minutes. Add the water chestnuts. Taste for seasoning and add salt and pepper. Serve hot. May be made ahead a day. This - Freezes fine for a leftover. Don't - Freeze it for making an impression.
Makes 6 to 8 Servings
NATHALIE DUPREE
PRODIGY GUEST CHEFS COOKBOOK
Yield: 6 servings