Oriental Treasure Soup

Serves:

Ingredients:

6 lb Chicken
Red bell peppers
Celery, cut 1-in.-long
Sliced water chestnuts
Sliced fresh mushrooms
Sliced green onions
Cooked soft Chinese noodles
Diced tofu
1 1/2 ts Sesame oil
1 1/2 ts Ginger juice
1 1/2 tb Dry sherry
3 tb Soy sauce
1/4 ts White pepper
1 ts Salt
4 Sprigs parsley
2 Carrots, cut into chunks
4 Ribs celery, chopped
2 Medium onions, sliced
Cilantro leaves

Method:

Place chickens in large, heavy pot.
Add 2 quarts water, onions, chopped celery, carrots, parsley, salt and white pepper and bring to boil.
Skim off any scum that rises to top.
Cover, reduce heat and simmer 1 1/2 to 2 hours or until chickens are very tender.
Remove chickens from pot and set aside.
Strain broth.
There should be about 7 cups.
Return broth to pot and add soy sauce, sherry, ginger juice and sesame oil.
Strip chicken from bones and dice.
Add to broth and bring once more to boil.
Place in chafing dish over heating unit and keep it at simmer.
Arrange tofu, noodles, green onions, mushrooms, water chestnuts, julienned celery, red peppers and cilantro leaves in bowls around chafing dish.
Ladle broth into bowls and let guests add ingredients of their choice.
(Keep broth very hot, as addition of extra ingredients will cool it.
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