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CHICKEN
RECIPE OF THE DAY (October 23rd 2006):
CHICKEN TOM YUM SOUP
by Ian
Ingredients: 6 white onions julienned, 8 ounces
fresh ginger root, 6 red bell peppers julienned, 1 stalk
celery sliced thin, 2 chopped green chile peppers, 2
chopped lemon grass, 10 kaffir lime leaves, 1/2 cup
oyster sauce, 1 cup soy sauce, 3 1/2 (4 ounce) jars
tom yum soup paste, 14 quarts chicken broth, 6 1/2 pounds
skinless boneless chicken breast halves cut into strips,
salt to taste, 1 cup reconstituted karengo (seaweed),
1 tsp. sesame oil
Method: 1. In a large stock pot saute onions,
red bell peppers, celery, lemongrass, chile peppers
and ginger in sesame oil. 2. Add chicken stock and simmer
for 5 minutes. 3. Add lime leaves, oyster sauce, soy
sauce, tom yum paste and cut up chicken. 4. Simmer for
20 minutes and then check the seasoning. 5. Add more
oyster sauce, soy sauce or tom yum paste if necessary.
At this point also season with salt. 6. Add seaweed,
garnish with cilantro and serve.
BON APÉTIT......
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