*  Exported from  MasterCook II  *
              Chicken Soup With Greens And Shiitake Mushrooms
 Recipe By     : COOKING RIGHT SHOW #CR9606
 Serving Size  : 6    Preparation Time :0:00
 Categories    : New Text Import                  Cooking Right Show
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6                    chicken thighs (meaty)
    7      Cups          rich chicken stock
    1      Cup           dry white wine
                         2- inch piece fresh ginger -- cut into coins
    1      Cup           green onions -- sliced
      1/2  Pound         fresh Shiitake or oyster mushrooms
                         Olive oil
      1/2  Pound         Napa or other green cabbage -- thinly sliced
      1/2  lb            stems removed
    1 1/2  tsp           hot pepper sesame oil -- see note*
                         Salt and freshly ground pepper, to taste
 Remove skin from chicken and place in a soup pot. Add stock, wine, ginger,
 and onions and bring to a simmer. Simmer for 20-25 minutes or until chicken
 is just cooked through, skimming off any scum and fat that rises to the
 surface. Do not boil or stock will become cloudy.
 Remove stems from Shiitake and add to stock. Slice Shiitake caps thickly and
 quickly saute in drops of olive oil until lightly browned. Set aside.
 Remove chicken from pot and cut meat into long slivers discarding bones.
 Strain stock carefully and discard ginger, onions and Shiitake stems. Wash
 out pot and add the cabbage and cook for 2 minutes. Add chicken, spinach and
 sesame oil and cook for one minute more. Correct seasoning with salt and
 pepper and serve at once.
 Yield: 6 to 8 servings
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 NOTES : *Available at oriental markets or health food store