Chicken Cucumber Soup
|Chicken||2 Pound (1 Chicken)|
|Water||6 Cup (96 tbs)|
|Rice wine/Dry sherry||1⁄2 Tablespoon|
|Fresh ginger root slices||2|
|Boiling water||8 Cup (128 tbs)|
|Canned pickled cucumbers||4 Ounce (1 Can)|
Chop chicken into 2-inch pieces with a sharp cleaver.
Place in a large casserole or baking dish.
Add 6 cups water, wine, green onions, ginger root and salt.
Pour 4 cups boiling water into a wok or large pot.
Place casserole or baking dish on a steamer rack over boiling water.
Cover wok and steam over high heat 30 minutes, adding more water as needed.
Add pickled cucumbers and their juice to chicken.
Steam 10 minutes longer.
Remove wok from heat.
Let cool slightly before removing casserole from steamer.