JAPANESE CHICKEN AND MUSHROOM SOUP
Make and share this Japanese Chicken and Mushroom Soup recipe from Food.com.
Provided by Olha7397
Categories Chicken
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- FOR THE CHICKEN BROTH: Place all the ingredients in a saucepan and bring to the boil.
- Cover and simmer over low heat for 1 hour.
- Cool and strain through a very fine sieve to make as clear a broth as possible.
- Cover and refrigerate.
- Remove all particles of fat that settle on top.
- Yield: 8 cups.
- FOR THE CHICKEN AND MUSHROOM SOUP: Cut chicken breast into long slivers.
- Place in a bowl.
- Pour sake on top and marinate 30 to 40 minutes.
- Cut the mushrooms into small quarters.
- You may add one imported dried mushroom for more flavour if you wish.
- Drain the chicken, reserving the sake.
- Roll each piece of chicken in rice flour or cornstarch.
- Drop into a saucepan of boiling water and poach 10 minutes.
- Remove with a slotted spoon and set aside.
- Bring the chicken broth to the boil, add the reserved sake and taste for salt.
- Add mushrooms and simmer 5 minutes.
- Add the chicken pieces.
- To serve, place a few pieces of chicken and some mushrooms in individual bowls, then fill the bowl with broth.
- Top with a paper-thin slice of lime or lemon.
- Serves 6.
- *If you don't have chicken bones then use altogether for the chicken broth 3 pounds of chicken wings.
- Madame Benoit's World of Food.
Nutrition Facts : Calories 276.4, Fat 15.8, SaturatedFat 4.4, Cholesterol 73.7, Sodium 1617.2, Carbohydrate 5, Fiber 0.4, Sugar 1.2, Protein 24.8
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