Start with large soup pot on med./hi heat. Add 1 T.olive oil and 1t. sesame oil. Add chopped vegetables; 1 onion diced, three large cloves garlic, diced; 1 carrot sliced in shoestring slices,about an inch or so long. 3 very small Italian squash sliced into shoestrings an inch or so long and very thin, the slices of the bottom of a bunch of baby boc choy , 1 red bell pepper diced. Stir.
Now add: 1/2 gal. of homemade roasted chicken broth with the fat strained off the top,(4 cartons store bought) Then 2 T. Kung Pow stir fry sauce, 1/4c.rice vinegar, 1t. oyster sauce, 2T. white miso paste, 1 T. tamari sauce, 1t. turmeric, 1T. lemon zest grated finely, 2T. sesame oil, 2T. wet tamarind. Now add: 4 pieces precooked chicken meat sliced into 1/2 inch chunks. Add 1/2 cup long grain rice and cook on med. heat for ten minutes. Now Add greens; 5 large mint leaves chopped finely, 3 sliced green onions, 2T. chopped cilantro, green tops of boc choy slices, 1t. white pepper, 1dash soy sauce(This can be done to taste). Cook only until large vegies and rice is just tender. Phew, at least the kitchen sink isn't in there!
Chicken Sesame Soup done!
I guess chicken is on the menu this summer. My sister Jeannie made us a chicken meal one night and a few years later couldn't remember it, lucky for us Bill did. So we now call it " old-timers' chicken.
