Ginger Chicken Soup
- 3 to 4 pounds boneless skinless chicken
- 2 tablespoons vegetable oil
- 1/4 to 1/2 pound ginger, sliced and crushed
- 1 teaspoon salt
- 1/2 cup sherry
- 2 quarts water
- 8 dried red dates
- 12 dried shiitake mushrooms, soaked and cleaned
Ginger Chicken Soup
Featured in the Honolulu Star-Bulletin on October 14, 2009.
Ingredients:
Directions:
- Cut chicken into 1 1/2-inch pieces.
- In a large saucepot, heat oil, stir in chicken and ginger, and salt; cook for about 2 minutes.
- Add sherry, water, dates and mushrooms.
- Bring to a boil; lower heat and simmer for 30 to 40 minutes or until chicken is tender.
Makes 8 servings.
Approximate Nutrient Analysis per serving (based on 3 pounds of boneless skinless chicken):
300 calories, 8 g fat, 1.5 g saturated fat, 130 mg cholesterol, 450 mg sodium, 13 g carbohydrate, 2 g fiber, 7 g sugar, 40 g protein
