Recipe courtesy of Michele Urvater
Total:
30 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Heat the sesame oil in a large saucepan, over medium heat. Add the ginger and garlic and saute until you can smell the aroma of the garlic, about 20 seconds. Add the broth to the saucepan with the water, vinegar, soy sauce, sugar and mushrooms. Cover and bring the liquid to a boil over high heat. Reduce to a simmer and cook over moderate heat until the mushrooms are tender, about 5 minutes. Add the bamboo shoots and chicken to the broth, bring the liquid back to a simmer and cook, over low heat until the chicken is cooked through. Add the peas and simmer 3 minutes longer or until heated through. Season to taste with salt and serve the hot sauce on the side if you wish.

IDEAS YOU'LL LOVE

Bean with Bacon Soup

Recipe courtesy of Ree Drummond

Sweet and Sour Meatballs

Recipe courtesy of Ree Drummond

Sour Cream Coffee Cake

Recipe courtesy of Ina Garten

Classic Hot Wings

Recipe courtesy of Ree Drummond

Hot Corn Dip

Recipe courtesy of Trisha Yearwood

Winter Squash Soup

Recipe courtesy of Ina Garten

Lentil Soup

Recipe courtesy of Alton Brown

West Virginia-Style Hot Dog

Recipe courtesy of Katie Lee

Chicken Tortilla Soup

Recipe courtesy of Danny Boome

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          Get Cooking