Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Small (about -/4-lb) whole -tree-ear mushrooms
-chicken breast 1 tb Soy sauce
6 c Water 1/4 ts Oriental sesame oil
3 Slices fresh gingerroot 3 oz Fresh shiitake mushrooms,
1/2 ts Salt -stemmed
1 lb Large shrimp in shell, 1 c Fresh spinach leaves, rinsed
-rinsed -and stems removed
1/2 c Sliced bamboo shoots 1/2 (3 1/2-oz) package enoki
1/4 c Chopped green onions -mushrooms
1/2 (2 1/2-oz) package dried

1. In 4-quart saucepan, heat chicken, water, gingerroot, and salt to
boiling over high heat. Reduce heat; cover and simmer 20 to 25
minutes or until chicken is tender. Add shrimp and cook just until
pink.

2. With slotted spatula, transfer chicken and shrimp to separate
bowls; set aside until cool enough to handle.

3. Meanwhile, strain broth through fine sieve or cheesecloth and
return to saucepan. Add bamboo shoots, green onions, dried mushrooms,
soy sauce, and sesame oil.

4. Remove and discard skin and bones from chicken. Cut meat into
2-inch strips. Add chicken and shiitake mushrooms to broth in
saucepan. Heat to boiling over high heat; reduce heat to low and cook
10 minutes.

5. Shell and devein shrimp. Add shrimp to broth mixture along with
spinach and enok1 mushrooms. Heat to boiling over high heat and serve
immediately.

Country Living/Sept/93 Scanned fixed by DP GG

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