Japanese Chicken and Mushroom Soup

Description
Light and refreshing easy soup.



CHICKEN BROTH
1 lb chicken wings 1 lb chicken bones or 2 lbs chicken wings 2 green onions, cut in 4, green part included 2-inch fresh gingerroot 2 teaspoons salt 8 cups water

MUSHROOM SOUP
1 chicken breast 3 tablespoons sake 2 tablespoons rice flour or cornstarch 6 large fresh mushrooms 6 cups chicken broth 6 slices of thin limes or lemons

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