Glass Noodle Chicken Soup

Ingredients

Yield:

6 - 8 portions

• Ingredients for the soup

  • 3 oz carrot, julienne
  • 3 oz leeks, julienne (white stalk)
  • 3 oz shitake mushrooms, sliced thin
  • 3 oz bamboo shoots, sliced (canned is okay if fresh is not available)
  • 1 package bean tread 7.5 oz - soak in water 30 minutes before cooking
  • 1 tbs vegetable oil
  • 1 tbs sesame oil
  • 1 oz scallion cut in 2 inch sections
  • 1 oz cilantro cut in 2 inch sections
  • 1 tsp white pepper
  • 2 tbs sherry

• Ingredients for the stock

  • 1 whole chicken 2 1/2 lbs
  • 1 gallon water
  • 2 oz fresh ginger root sliced
  • 2 oz scallions (white stems)

Preparation

Difficulty:

Medium

Time:

3 Hours

Total Time:

1. Stock

   1. Rinse the chicken thoroughly with fresh water and place in a small stock pot
   2. Add in the 1 gallon of cold water, ginger root and the whites of the scallions
   3. Place the pot on the stove and bring to a boil
   4. Reduce heat and slow simmer for one hour until chicken is cooked through
   5. Remove the chicken from the stock to cool and discard the ginger and scallions
   6. Peel the skin and pull the meat from the bones
   7. Save pulled chicken meat and reserved stock to finish the soup

2. Soup

   1. In a 2 gallon soup pot heat vegetables and sesame oil over moderate heat
   2. Add in sliced shitake mushrooms, carrots and leeks, saute for 3 minutes
   3. Stir in bamboo shoots
   4. Pour in the reserved stock and bring to a boil
   5. Drain the water from the soaked bean thread and add to soup
   6. Add the pulled chicken meat into the soup and bring to final boil
   7. Splash in the sherry and season with salt and pepper
   8. Garnish with the cut scallions and cilantro before serving