The Clinton Herald, Clinton, Iowa

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Food & Health

January 7, 2014

Healthy soup with Chinese influences

(Continued)

CHINESE CHICKEN AND VEGETABLE SOUP

Start to finish: 1 hour

Servings: 4

For the wonton crisps:

12 square wonton wrappers

1/2 teaspoon canola or vegetable oil

Salt

For the soup:

6 medium scallions

4-by-1-inch piece fresh ginger, unpeeled

3 garlic cloves, smashed and peeled

1/2 cup rice wine, sake or dry sherry

4 cups low-sodium chicken broth

1 1/2 cups thinly sliced carrots

4 to 5 ounces sliced or cubed shiitake mushrooms

3 tablespoons cornstarch whisked with 1/4 cup water

1 pound boneless, skinless chicken breasts cut into 1/2-inch cubes

3 cups sliced bok choy or napa cabbage

1 cup frozen peas (do not defrost)

3 tablespoons low-sodium soy sauce

1 teaspoon toasted sesame oil

Heat the oven to 375 F.

Cut the wonton wrappers into 1/4-inch strips. In a bowl, toss the wonton strips with the oil and a pinch of salt. Arrange the strips in a single layer on a baking sheet. Bake on the oven’s middle shelf until golden and crisp, 3 to 5 minutes. Let cool completely before serving.

Meanwhile, place the scallions on a cutting board, then use the side of a large knife or a rolling pin to lightly smash. Cut the ginger into thin rounds, then slice each round into thin matchsticks.

In a large saucepan over medium-high heat, combine the smashed scallions, sliced ginger, garlic, rice wine and broth. Bring to a boil, then reduce heat, cover and simmer for 15 minutes. After 15 minutes, use a slotted spoon to remove and discard the solids.

Add the carrots and mushrooms and simmer gently, covered, for 5 minutes. Bring the liquid to a boil, then add the cornstarch-water mixture in a stream while whisking. Return to a boil.

Add the chicken, bok choy, peas, soy sauce and sesame oil. Cook gently until the chicken is just cooked through, about 5 minutes. Ladle the soup into bowls and top each portion with some of the wonton crisps, if using.

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