110 g Chicken leg meat; skinned
1 tb Sherry; or rice wine
1 tb Light soy sauce; (1)
25 g Chinese dried mushrooms
1100 l Chicken stock
1 tb Spring onions; chopped
25 g Raw ham; or lean bacon
1 tb Light soy sauce; (2)
2 ts Oil
Soak the mushrooms in warm water for 20 minutes. Meanwhile, cut the
chicken into 1 cm. cubes. Put them in a bowl together with the sherry
or rice wine and the soy sauce (1) and let the mixture stand 10
minutes or so. When the mushrooms have soaked, drain them and squeeze
out excess liquid. Remove and discard the stems and finely shred the
caps into thin strips. Finely shred the ham or bacon (should be
smoked) into thin strips.
: Bring the stock to a simmer in a large pot. Drain the marinade
(but not the chicken cubes) into the stock. Add the mushrooms, finely
chopped spring onions, ham or bacon and remaining soy sauce (2).
Continue to simmer the soup and meanwhile heat the oil in a wok or
large frying pan. When really hot, stir fry the chicken over high
heat until they are nicely brown - this should take about 5 minutes.
Drain them on kitchen paper and then add them to the soup. Simmer
together for 5 minutes and the soup is ready to serve.
Notes. This soup would also go well with French bread and butter
for a non chinese meal. It also re-heats well, tasting even better
when made one day and eaten the next.
Recipe Ken Hom's Chinese Cookery
Mmed IMH Georges' Home BBS 2:323/4.4
