1. FOR THE CHICKEN BROTH: Place all the ingredients in a saucepan and bring to the boil. 2. Cover and simmer over low heat for 1 hour. 3. Cool and strain through a very fine sieve to make as clear a broth as possible. 4. Cover and refrigerate. 5. Remove all particles of fat that settle on top. 6. Yield: 8 cups. 7. FOR THE CHICKEN AND MUSHROOM SOUP: Cut chicken breast into long slivers. 8. Place in a bowl. 9. Pour sake on top and marinate 30 to 40 minutes. 10. Cut the mushrooms into small quarters. 11. You may add one imported dried mushroom for more flavour if you wish. 12. Drain the chicken, reserving the sake. 13. Roll each piece of chicken in rice flour or cornstarch. 14. Drop into a saucepan of boiling water and poach 10 minutes. 15. Remove with a slotted spoon and set aside. 16. Bring the chicken broth to the boil, add the reserved sake and taste for salt. 17. Add mushrooms and simmer 5 minutes. 18. Add the chicken pieces. 19. To serve, place a few pieces of chicken and some mushrooms in individual bowls, then fill the bowl with broth. 20. Top with a paper-thin slice of lime or lemon. 21. Serves 6. 22. *If you don't have chicken bones then use altogether for the chicken broth 3 pounds of chicken wings. 23. Madame Benoit's World of Food. ---------------------------------------------------------------------------
Nutrition
Ingredients
