 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
|
From Penzey's winter catalog. Ingredients:
2 boneless skinless chicken breasts |
1 (8 ounce) can bamboo shoots, cut into matchstick-sized pieces |
5 -6 green onions, sliced diagonally |
8 ounces firm tofu, diced into 1/4-inch cubes (or extra firm) |
1 (15 ounce) can straw mushrooms, drained |
2 quarts chicken stock |
2 tablespoons chinese black vinegar |
1/2 teaspoon fresh ground black pepper |
1 teaspoon soy sauce or 1 teaspoon salt |
1 (8 ounce) package cellophane noodles or 1 (8 ounce) package bean thread noodles |
Directions:
1. Slice the chicken breasts into matchstick-sized pieces and set aside.
2. Heat the stock and add the vinegar, pepper and soy sauce or salt.
3. Add the chicken and cook for 5-10 minutes (the chicken will float when cooked).
4. Add the noodles, tofu, bamboo shoots and mushrooms and simmer for 3-5 minutes.
5. Serve in bowls sprinkled with the green onions.
|
|