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.