Smoked Oriental Garlic-Chicken Soup
asian, chicken, chinese, main dish
2 whole chickens, stuffed with
1 garlic, smoked
3 quart smoked chicken carcass
1 stock
12 shiitake mushrooms --
1 sliced
4 dried tomatoes
1/3 cup home-dried garlic slices
1/3 cup home-dried vidalia onion
1 slices
1 chipotle pepper
1/2 cup oyster sauce
1/3 cup worcestershire sauce
1/3 cup nuoc mam
2 tablespoon fresh ground black pepper
Stuff chicken cavities with minced garlic and smoke, using prefered wood, until done.
Remove skin from chickens. Pull meat from carcass and reserve, discarding any fat. Take carcass, garlic from the chicken cavities, cover with water, and boil, using any other ingredients you wish, until you have three quarts of stock. Strain and refrigerate overnight. Spoon off any fat that may have risen to the top of the stock.
Soak shiitake mushrooms in warm tap water for 30 minutes. Remove from water and slice. Heat stock, chop chicken, and add all ingredients to the stock when stock is warm. Bring to a boil, reduce heat, and simmer for 45 minutes to 1 hour, stirring occasionally.
Serve plain, or over rice. Garnish with fresh chives, crispy-fried garlic, or parsley if desired.
Recipe By : Tom Solomon
From: Tom Solomon Date: 04 May 97 Bbq Mailing List Ä
Yield: 1 servings