Chicken Soup with Greens and Shiitake Mushroo
6 chicken thighs (meaty) 7 c rich chicken stock 1 c dry white wine 2 inch piece fresh ginger -- : cut into coins 1 c green onions -- sliced 1/2 lb fresh Shiitake or oyster : mushro...
Ingredients
- 6chicken thighs (meaty)
- 7cup rich chicken stock
- 1cup dry white wine
- 2inch piece fresh ginger
- 1/2lbfresh shiitake or oyster
- 11/2 ts hot pepper sesame oil -- see
Directions
- 1
6 chicken thighs (meaty) 7 c rich chicken stock 1 c dry white wine 2 inch piece fresh ginger -- : cut into coins 1 c green onions -- sliced
- 2
Add stock, wine, ginger, and onions and bring to a simmer
- 3
Simmer for 20-25 minutes or until chicken is just cooked through, skimming off any scum and fat that rises to the surface
- 4
Do not boil or stock will become cloudy
- 5
Remove stems from Shiitake and add to stock
- 6
Slice Shiitake caps thickly and quickly saute in drops of olive oil until lightly browned
- 7
Set aside
- 8
Remove chicken from pot and cut meat into long slivers discarding bones