Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Whole chicken (2-3 lb) 10 Shiitake mushrooms
Skinned, cut in 4 pcs Stems discarded
(2 breasts and 2 legs) Finely diced
1 lg Yellow onion(s) 2 oz Rice noodles
Peeled and finely diced 1/2 c Dry sherry
1 tb Ginger, minced 6 Scallion
2 Garlic clove(s) White and green parts
Peeled and minced Finely minced
1 Bay leaf 1 tb Cilantro leaves, minced
2 Star anise pods 1 pn Red pepper flakes
1 c Red miso paste 1 ts Lemon zest for garnish

Lay the chicken pieces on the bottom of a heavy 4-quart saucepan and
cover by 1-inch with cold water. Add the onion, ginger, garlic, bay
leaf, and star anise to the pan and bring to a boil. Skim the
surface, cover, reduce the heat, and simmer for 45 min. Remove the
chicken pieces to a plate and cover to keep warm.

Strain the cooking liquid into a clean saucepan, return to low heat,
and gently stir in the miso paste. When the paste in incorporated,
add the mushrooms and bring to a simmer. Add the rice noodles and
simmer for another 5 min. Return the chicken pieces to the pan and
stir in the sherry. Sprinkle in the scallions, cilantro and red
pepper flakes. Divide among 4 bowls. Garnish each serving with lemon
zest.

Grains, Rice, and Beans
by Kevin Graham
ISBN 1-885183-08-9
pg 50
Submitted By DIANE LAZARUS On 11-24-95

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