Tuesday, December 8, 2009

Chicken and Dried Scallop Soup

I decided to do something different this time and blog a recipe in real time! I am making a big pot of chicken and dried scallop soup for dinner.

The hardest part of this recipe is probably finding the dried scallops and the yellow chives. However, if you have an Asian Market in your town you should be able to find both items. In addition, shitake mushrooms are usually much cheaper in the Asian Markets as well. I love the way this soup smells as it cooks and it keeps for days. It is a different way to fix chicken breasts in a low fat and healthy way
Chicken and Dried Scallop Soup (serves 8)

1/4 C of dried scallops, reconstitute in warm water.
6 ounces of fresh shitake mushrooms thinly sliced
4 ounces of fresh yellow chives chopped
64 ounces of low sodium chicken broth
1 lb of skinless boneless chicken breasts, diced
1 Tbls sesame oil
3 Tbls of Cornstarch, disolved in warm water
White pepper to taste

Heat the sesame oil and add the diced chicken in a large soup pan. Cook for several minutes and then add the yellow chives and mushrooms. Cook until the chicken is done and the yellow chives are translucent. Add the chicken broth and bring to a boil. Add the cornstarch to thicken the broth. Add the dried scallops that have been chopped into small pieces.  Cook an addiitional 10 minutes and serve.  Please enjoy

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