6 c Chicken Stock
-or canned Chicken Broth 1 sl Fresh Ginger (2″) — julienned
2 bn Green Onions
– diagonally sliced – into 1/2-in pieces 2 Celery stalks
– cut diagonally – in thin slices 2 c Cooked Chicken
-torn into bite-sized pieces 2 tb Soy sauce
1 t Hoisin sauce
1 cn Sliced water chestnuts (8oz)
– drained Salt Freshly ground pepper
PUT THE CHICKEN STOCK in a soup pot and set over high heat. Add the ginger, green onions and celery. Bring to the boil, reduce heat, and simmer 10 minutes. Add the chicken, soy sauce and hoisin sauce and simmer 5 minutes. Add the water chestnuts. Taste for seasoning and add salt and pepper. Serve hot. May be made ahead a day. This freezes fine for a leftover. Don’t freeze it for making an impression. Makes 6 to 8 Servings NATHALIE DUPREE PRODIGY GUEST CHEFS COOKBOOK