Oriental Treasure Soup
Yield
10 servingsPrep
10 minCook
180 minReady
190 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | pounds |
chicken
|
|
| 2 | medium |
onions
sliced |
|
| 4 | Ribs |
celery
chopped |
*
|
| 2 | each |
carrots
cut into chunks |
|
| 4 | Sprigs |
parsley leaves
|
*
|
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
white pepper
|
|
| 3 | tablespoons |
soy sauce, tamari
|
|
| 1 ½ | tablespoons |
sherry
dry |
|
| 1 ½ | teaspoons |
ginger juice
|
* |
| 1 ½ | teaspoons |
sesame oil
|
|
| 1 | x |
tofu
diced |
*
|
| 1 | x |
noodles
chinese, cooked, soft |
*
|
| 1 | x |
scallions, spring or green onions
sliced |
*
|
| 1 | x |
mushrooms
sliced fresh |
*
|
| 1 | x |
water chestnuts
sliced |
*
|
| 1 | x |
celery
cut 1 inch long pieces |
*
|
| 1 | x |
sweet red bell peppers
|
*
|
| 1 | x |
cilantro
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.7 | kg |
chicken
|
|
| 2 | medium |
onions
sliced |
|
| 4 | Ribs |
celery
chopped |
*
|
| 2 | each |
carrots
cut into chunks |
|
| 4 | Sprigs |
parsley leaves
|
*
|
| 5 | ml |
salt
|
|
| 1.3 | ml |
white pepper
|
|
| 45 | ml |
soy sauce, tamari
|
|
| 23 | ml |
sherry
dry |
|
| 7.5 | ml |
ginger juice
|
* |
| 7.5 | ml |
sesame oil
|
|
| 1 | x |
tofu
diced |
*
|
| 1 | x |
noodles
chinese, cooked, soft |
*
|
| 1 | x |
scallions, spring or green onions
sliced |
*
|
| 1 | x |
mushrooms
sliced fresh |
*
|
| 1 | x |
water chestnuts
sliced |
*
|
| 1 | x |
celery
cut 1 inch long pieces |
*
|
| 1 | x |
sweet red bell peppers
|
*
|
| 1 | x |
cilantro
|
*
|
Directions
Place chickens in large, heavy pot.
Add 2 quarts water, onions, chopped celery, carrots, parsley, salt and white pepper and bring to boil.
Skim off any scum that rises to top.
Cover, reduce heat and simmer 1½ to 2 hours or until chickens are very tender.
Remove chickens from pot and set aside.
Strain broth.
There should be about 7 cups.
Return broth to pot and add soy sauce, sherry, ginger juice and sesame oil.
Strip chicken from bones and dice.
Add to broth and bring once more to boil.
Place in chafing dish over heating unit and keep it at simmer.
Arrange tofu, noodles, green onions, mushrooms, water chestnuts, julienned celery, red peppers and cilantro leaves in bowls around chafing dish.
Ladle broth into bowls and let guests add ingredients of their choice.
