2 1/2- to 3-pound broiler-fryer chicken cut up
1 teaspoon salt
About 5 cups water
2 cans (4 ounces each) mushroom stems and pieces (with liquid)
6 green onions (with tops), finely chopped (about 3/4 cup)
2 large carrots, cut diagonally (about 1 1/2 cups)
1/4 cup soy sauce
1 tablespoon sugar
1 tablespoon dry sherry
1 teaspoon crushed gingerroot*
3 1/2 ounces uncooked vermicelli
Heat chicken, salt and enough water to cover chicken to boiling in Dutch oven; reduce heat. Cover and simmer about 40 minutes.
Cool chicken and broth quickly. Remove chicken from broth; refrigerate broth. Remove skin and ones from chicken; cut chicken into bite-sized pieces. Skim fat from broth.
Place chicken pieces, broth and remaining ingredients except vermicelli in Dutch oven. Heat to boiling; reduce heat. Simmer uncovered until carrots are crisp-tender, about 20 minutes; remove gingerroot. Stir in vermicelli. Simmer uncovered until vermicelli is tender, about 5 minutes. 10 servings.
*1/2 teaspoon ground ginger can be substituted for the gingerroot.
© 1975 by General Mills, Inc. All rights reserved. Printed in U.S.A.
I like that sherry/ginger idea!