Chicken and Clam Soup
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 218 |
| pro | 20 g |
| total fat | 14 g |
| sat. fat | 4 g |
| carb | 2 g |
| fibre | 0 |
| chol | 71 mg |
| sodium | 323 mg |
| potassium | 304 mg |
| % RDI: | - |
| calcium | 3 |
| iron | 23 |
| vit A | 5 |
| vit C | 7 |
| folate | 4 |
Clams play a major role in Taiwanese cuisine. They are most commonly stir-fried with garlic and basil or fermented black beans, or they are prepared in soup with ginger. This dish has the unusual but delicious combination of chicken and clams. Here salted turnip (available at Chinese grocery stores) helps flavour the simple soup, but it could just as well be made with Chinese pickled kohlrabi or Taiwanese salted winter melon. You can also leave it out and increase the salt by 1/4œ tsp (1 mL). Use a lean free-range chicken for the best result.
Ingredients
- 1/2 chicken, (or 2 legs)
- 6 thin slices gingerroot
- 1/4 cup julienned chinese salted turnip
- 1 tbsp clear rice wine
- 1/4 tsp salt
- 1 lb manilla clams, or other small clams
- 1 green onion, thinly sliced
- 2 tbsp minced chinese celery, or regular
- 1 tsp sesame oil
- 1 pinch white pepper
Preparation
In large saucepan, bring chicken, 6 cups (1.5 L) water, ginger, turnip, rice wine and salt to boil. Reduce heat to medium; cover and boil until juices run clear when chicken is pierced, 25 to 35 minutes.
Add clams; cover and boil until clams open. Discard any that do not open.
Place green onion, celery, sesame oil and pepper in soup tureen or individual bowls. Ladle soup over top.
Source : Canadian Living Magazine: September 2009









