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Name: Asian Salad Chicken Soup (Mf)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Asian
Ingredients: 2 sl (nickel-size) fresh ginger; 2 c Water; 4 c Mushrooms, wiped clean,; 3 c Bean sprouts; 1 bn Watercress, rinsed and; Salt; 1/4 ts Dried red pepper flakes; 4 Scallions, thinly sliced; 2 tb Oriental sesame oil; 2 tb Soy sauce; 1 lb Skinless boneless chicken; 2 tb Vegetable oil; 2 c Chicken stock or veal or; 2 tb Rice vinegar; 2 tb Black sesame seed, optional,

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INGREDIENTS

2 sl (nickel-size) fresh ginger
2 c Water
4 c Mushrooms, wiped clean,
3 c Bean sprouts
1 bn Watercress, rinsed and
Salt
1/4 ts Dried red pepper flakes
4 Scallions, thinly sliced
2 tb Oriental sesame oil
2 tb Soy sauce
1 lb Skinless boneless chicken
2 tb Vegetable oil
2 c Chicken stock or veal or
2 tb Rice vinegar
2 tb Black sesame seed, optional,

INSTRUCTIONS

In a large saucepan, over high heat, bring the stock, water, soy sauce, mushrooms, ginger and red pepper flakes to a boil. Lower the heat simmer, covered for 10 minutes or until the mushrooms are tender. Blend the sesame, vegetable oils and rice vinegar. Toss this dressing with the bean sprouts, scallions and watercress and season to taste with salt and pepper. Divide this salad among 4 soup bowls and reserve for later. When the mushrooms are tender, add the chicken to the soup and simmer, over moderate heat, uncovered for 5 minutes or until the chicken is cooked through. Season to taste with salt and pepper. Remove the ginger slices, then ladle the hot soup over the bean sprout mixture and garnish with sesame seeds. Yield: 4 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved MC Busted by Gail Shermeyer by TVFN Website on April 21, 1997 Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6676 Posted to MC-Recipe Digest V1 #609 by 4paws@netrax.net (Shermeyer-Gail) on May 12, 1997

NOTES

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Asian Salad Chicken Soup (Mf)

2 sl (nickel-size) fresh ginger
2 c Water
4 c Mushrooms, wiped clean,
3 c Bean sprouts
1 bn Watercress, rinsed and
 Salt
1/4 ts Dried red pepper flakes
4 Scallions, thinly sliced
2 tb Oriental sesame oil
2 tb Soy sauce
1 lb Skinless boneless chicken
2 tb Vegetable oil
2 c Chicken stock or veal or
2 tb Rice vinegar
2 tb Black sesame seed, optional,

In a large saucepan, over high heat, bring the stock, water, soy sauce,  mushrooms, ginger and red pepper flakes to a boil. Lower the heat simmer,  covered for 10 minutes or until the mushrooms are tender. Blend the sesame,  vegetable oils and rice vinegar. Toss this dressing with the bean sprouts,  scallions and watercress and season to taste with salt and pepper. Divide  this salad among 4 soup bowls and reserve for later. When the mushrooms are  tender, add the chicken to the soup and simmer, over moderate heat,  uncovered for 5 minutes or until the chicken is cooked through. Season to  taste with salt and pepper. Remove the ginger slices, then ladle the hot  soup over the bean sprout mixture and garnish with sesame seeds. Yield: 4  servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved    MC Busted by Gail Shermeyer by TVFN Website on April 21, 1997    Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6676 Posted to MC-Recipe Digest  V1 #609 by 4paws@netrax.net (Shermeyer-Gail) on May 12, 1997

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Nutrition

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Serving Size: 1 Serving (285g)
Recipe Makes: 4 Servings

Calories: 256
Calories from Fat: 134 (52%)

Amt Per Serving		% DV

	Total Fat 14.8g	20 %
	Saturated Fat 2.2g	11 %
	Monounsaturated Fat 6.6g
	Polyunsanturated Fat 5g
Cholesterol 78.4mg		24 %
Sodium 223.2mg		8 %
Potassium 359.4mg		9 %
Total Carbohydrate 4.2g		1 %
	Dietary Fiber 0.8g	3 %
	Sugars, other 3.3g
Protein 26.1g		37 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 256

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