Chicken and Clam Soup
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.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 218 |
| pro | 20 g |
| total fat | 14 g |
| sat. fat | 4 g |
| carb | 2 g |
| fibre | trace |
| chol | 71 mg |
| sodium | 323 mg |
| potassium | 304 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 23% |
| vit A | 5% |
| vit C | 7% |
| folate | 4% |
Suggested Recipes
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Half chicken (or 2 legs)
6 thin slices gingerroot
1/4 cup (50 mL) julienned Chinese salted turnip
1 tbsp (15 mL) clear rice wine
1/4 tsp (1 mL) salt
1 lb (500 g) Manila clams or other small clams
1 green onion, thinly sliced
2 tbsp (25 mL) minced Chinese or regular celery
1 tsp (5 mL) sesame oil
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.
Tags:
Poultry-Chicken; Seafood; Vegetables; Thai and Southeast Asian; Boil/Simmer; Soups and Stocks; Main Course;
Source
Canadian Living Magazine: September 2009
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