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12 cups of water
4 pounds of chicken
1 bunch of leeks (green onions)
3 medium carrots
2 stalks of celery
1 pkg of unicorn hair (mung bean threads from the ethnic portion
of your grocery store)
1 cup (soy sauce)
5 chicken bullion cubes
1 teaspoon vanilla extract
1 teaspoon lemon extract |
Boil
prepared chicken in large kettle over medium flame for 30
minutes. Remove chicken from stock, allow both to cool.
Remove meat from bone.
Skim fat off the top of cooled stock.
Peel and cut carrots into thin disks.
Cut celery in same fashion.
Finely chop leeks, tops and all.
Return stock to flame and heat through. Add bullion cubes
and vegetables, and allow them to boil for ten minutes.
Add chicken pieces.
Allow soup to simmer while you soak the unicorn hair in
a large bowl of warm water for ten minutes. When hairs are
softened, remove from water and add to soup.
Stir in soy sauce, mix thoroughly and serve.
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