Popular Recipes: Appetizers and Snacks | Beef and Pork | Beverages | Bisque, Etouffee, Gumbo and Jambalaya | Bread and Rolls | Cajun Cooking Terms | Cajun Jokes | Candy | Casseroles | Chicken, Turkey and Cornish Hens | Condiments, Dips and Relish | Desserts | Fish and Seafood | New Orleans Restaurant | Pasta, Pasta Sauce, Rice and Beans | Preserves, Jams and Jelly | Salad and Salad Dressing | Sandwiches and Po' Boys | Seasoning, Sauce, Rub and Roux | Side Dishes, Vegetables, Gravy and Dressing | Soup, Stew and Chili | Wild Game
1 whole chicken (about 3 1/2 pounds)
5 quarts water
1/2 to 3/4 cup soy sauce
12 dried shiitake mushrooms, whole
2 slices fresh ginger, 1/4 inch thick
1 head Napa cabbage, cut into 1 1/2 inch squares
1 package fish balls (preferably Venus brand)
Salt to taste
Combine chicken, water, soy sauce and shiitake mushrooms and ginger in a
stock pot; bring to a boil.
Lower heat to medium- low and simmer for 1 1/2 to 2 hours. Add salt to taste.
Add cabbage and fish balls and simmer for another 15 minutes.
By time soup is done chicken is tender enough to break apart with chopsticks (or fork).
Tear off a piece of breast or a leg to serve with bowl of soup.
Soup is served over rice, cellophane noodles or pasta.