Ingredients
1 6 chicken thighs (meaty)
Directions
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
: mushrooms
: Olive oil
1/2 lb Napa or other green cabbage
: thinly sliced
1/2 lb stems removed
1 1/2 ts 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
Recipe By : COOKING RIGHT SHOW #CR9606
Date: 09/26/96
Servings: 6 servings
Chicken Soup With Greens & Shiitake Mushroo Recipe brought to you by Recipe Ideas
Categories: Chicken; Chicken Soup; Poultry; Soup; Vegetable
The History of Recipes
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In an interesting twist, the oldest recipe discovered so far, according to Professor Solomon Katz, are some clay tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel exhilarated and blissful. Much later, in Roman times a roman called Apicius assembled a collection of documents detailing recipes cooked by wealthy Romans. In his scrolls, he recounts how the meals of wealthy Romans were divided into hors d`oeuvres, entrees and dessert, something we still use today. This early Roman chef tells us how the chefs of Roman times were skilled in the use of a good variety of herbs, including a few that will be familiar to modern chefs for example basil, mint and dill. Continuing our culinary historical journey, we have two recipe books which date from the fourteenth century - one book titled `Forme of Cury`, and another named `Curye on Inglish`. The titles are somewhat misleading tho`, these books are nothing to do with the indian food that is familiar to us all today, but rather accounts of the types of food cooked for the rich. Later on, in the 15th century, knights returning from the crusades brought back many spices and herbs from Arab cuisine, including coriander, parsley, and rosemary. The introduction of these new culinary ideas created a surge in publications on food, most of which still exist in private cookery archives. When we get to the twentieth century, cooking books are in great demand, mostly due to higher levels of literacy, more leisure time and being a little richer. The TV revolution brings us TV cookery programs and the recipe books that accompanied them. Which brings us neatly up to date and the invention of computers and the internet, allowing everybody to access massive numbers of recipes such as those found on this web site. |
We hope you enjoy this Chicken Soup With Greens & Shiitake Mushroo recipe.
