Title: Asian salad chicken soup (mf)
 Categories: Chicken-ss, Asian-ss, Soup-ss
      Yield: 4 Servings
 
      2 c  Chicken stock or veal or
           -fish or vegetable stock
      2 c  Water
      2 tb Soy sauce
      4 c  Mushrooms, wiped clean,
           -trimmed and thinly sliced
      2 sl (nickel-size) fresh ginger
    1/4 ts Dried red pepper flakes
      2 tb Oriental sesame oil
      2 tb Vegetable oil
      2 tb Rice vinegar
      3 c  Bean sprouts
      4    Scallions, thinly sliced
      1 bn Watercress, rinsed and
           -stemmed
           Salt and freshly ground
           -black pepper
      1 lb Skinless boneless chicken
           -breasts, diced into 2 inch
           -cubes
      2 tb Black sesame seed, optional,
           -or toasted white sesame
           -seed
 
  In a large saucepan, over high heat, bring the stock, water, soy
  sauce, mushrooms, ginger and red pepper flakes to a boil. Lower the
  heat simmer, covered for 10 minutes or until the mushrooms are
  tender. Blend the sesame, vegetable oils and rice vinegar. Toss this
  dressing with the bean sprouts, scallions and watercress and season
  to taste with salt and pepper. Divide this salad among 4 soup bowls
  and reserve for later. When the mushrooms are tender, add the chicken
  to the soup and simmer, over moderate heat, uncovered for 5 minutes
  or until the chicken is cooked through. Season to taste with salt and
  pepper. Remove the ginger slices, then ladle the hot soup over the
  bean sprout mixture and garnish with sesame seeds. Yield: 4 servings