Abalone Chicken Soup
|Water||2 1⁄2 Quart (10 Cups)|
|Chicken thighs||1 Pound|
|Rice wine/Dry sherry||1 Tablespoon|
|Green onions||2 , chopped in 4 inch pieces|
|Salt||1 1⁄2 Teaspoon|
|Canned abalone||4 Ounce (Drained)|
|Baking soda||1⁄2 Teaspoon|
|Sesame oil||1 1⁄2 Teaspoon|
Bring 10 cups water to a boil in a large saucepan over high heat.
Chop each chicken thigh into two 1-1/2- to 2-inch lengths with a sharp cleaver.
Add chicken pieces, wine, ginger root, green onions and salt to boiling water.
Reduce heat to low, cover and simmer 1 hour.
Cut abalone into 1/4-inch slices.
Combine baking soda and sesame oil in a small bowl.
Add sliced abalone; mix well and let stand 20 minutes, turn heat under soup to high.
Cook 3 to 4 minutes.
Serving size: Complete recipe
Calories 653 Calories from Fat 227
% Daily Value*
Total Fat 25 g38.9%
Saturated Fat 5.6 g28.1%
Trans Fat 0.5 g
Cholesterol 376.5 mg125.5%
Sodium 4183.4 mg174.3%
Total Carbohydrates 6 g1.8%
Dietary Fiber 2.7 g10.7%
Sugars 1.5 g
Protein 91 g182.9%
Vitamin A 25.1% Vitamin C 18.6%
Calcium 6.6% Iron 29.1%
*Based on a 2000 Calorie diet