Beijing Soup
chinese, main dish, poultry, soups, vegetables
12 large dried shiitake mushrooms
1 1/2 cup (360ml) hot water
30 gm dried squid, soaked
1 overnight in warm water
170 gm carrots
570 gm bok choy
250 gm watercress
1 large whole boneless and skinless
1 chicken breast weighing
1 about 255g,
1 halved
230 gm bamboo shoots
110 gm peeled raw shrimps
2 teaspoon salt
1 litre chicken stock
Cover mushrooms with hot water and soak for 30 mins. Squeeze dry the mushrooms and keep 1 cup of the liquid. Trim and discard the stems. Drain the squid, remove the quills. Cut off the tentacles and coarsely chop them. Cut the bodies lengthwise into 6mm strips. Cut the carrots into thin strips, 7.5cm by 6mm. Trim and discard the leaves and root end of the bok choy. Cut the remaining stalks lengthwise into 1.25cm strips, then cut across in half. Cut the watercress, using only the top leavy half into 4cm lengths. Slice the chicken breast lengthwise into 1.25cm wide strips. Slice the bamboo shoots into large pieces about 3.75cm by 6mm. Layer half the prepared ingredients, except the shrimps in a souffle dish. Arrange the other half attractively on the layered vegs and place the shrimps on top. Sprinkle with salt. Pour in the reserved mushroom liquid and enough chicken stock to come almost to the top of the dish. Bring 1 litre of water to the boil in a wok or steamer bottom. Put the souffle dish on a stemer rack in the wok, cover and steam over high heat until the vegs are just tender, about 20 mins.
From: Ian Hoare Date: 03 Dec 96 National Cooking Echo Ä
Yield: 4 servings