Classic Chicken Broth

Ingredients

9 cups water
1 whole 3- to 3½ pound chicken, fat trimmed and cut into 10 or 12 pieces
1 cup rice wine or sake
6 slices fresh ginger, each the size of a quarter, smashed lightly with the flat side of a knife
6 whole scallions, ends trimmed, smashed lightly with the flat side of a knife

1 small head Chinese cabbage (preferably Napa) (about 1½ pounds)
1 teaspoon canola or corn oil
6 cloves garlic, peeled and smashed lightly with the flat side of a knife
2 tablespoons rice wine or sake
½ pound fresh shiitake mushrooms, stems trimmed, and cut into quarters
2 ounces bean threads (cellophane noodles), softened in hot water to cover (if unavailable, substitute 1/3 pound thin rice noodles or vermicelli, softened in warm water to cover)
2 teaspoons salt

1. Prepare the Classic Chicken Broth by putting the water with the chicken, rice wine or sake, ginger slices, and scallions in a large pot and bringing to a boil. Reduce the heat to low and simmer uncovered for 1½ hours . Remove the chicken pieces and skim the broth to remove any impurities.
2. Using a sharp knife, cut away the stem of the cabbage and discard. Cut the cabbage in half and cut the leaves into 2-inch squares, separating the leafy sections from the tough ones. Place the cabbage sections in a bowl. Set by the stove with the shiitake mushrooms.
3. Heat a Dutch oven or casserole, add the oil, and heat until very hot. Add the garlic cloves and the harder sections of the cabbage and stir-fry over high heat about 1 minute. Add the rice wine or sake, cover, and continue cooking about 5 minutes, until tender. Add the leafier sections, the shiitake mushrooms, and the chicken broth, and bring to a boil. Reduce the heat to low and simmer 20 minutes uncovered.
4. Drain the bean threads and cut them into 4-inch lengths. Add them to the soup and cook for another 2 to 3 minutes. Return the chicken pieces to the soup and stir in the salt. Ladle into soup bowls and serve.

© 2008 Nina Simonds “A Spoonful of Ginger”

Daikon Fettucine With Tomato-Basil Sauce
Makes 3 to 4 servings

1 pound (450 g) daikon
1 can (14 1/2 ounces/400 g) plum tomatoes
3 tablespoons extra virgin olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 1/2 to 2 teaspoons sugar
1 teaspoon salt
1 tablespoon chopped basil
Salt and freshly ground black pepper

1. With a swivel-blade vegetable peeler, peel the outer skin of the daikon and discard. Continue to strip the length of the daikon, peeling off long, narrow noodlelike ribbons. Soak “noodles” in cold salted water for 15 to 20 minutes.
2. Meanwhile, make the Tomato-Basil Sauce. Drain the tomatoes, reserving half of the juice. Squeeze the tomatoes through your fingers to mash; mix with juice, about 2 cups.
3. In a heavy saucepan, heat the oil medium-hot. Saute the onion and garlic until softened, not browned, about 3 minutes. Add the tomatoes, reserved juice, sugar and salt. Boil vigorously, stirring often, until thick, 10 to 15 minutes. Stir in the basil. Season with salt and pepper to taste.
4. Drain the “noodles” on a kitchen towel, add to the sauce and toss gently, taking care not to break noodles. Cook just to heat through, about 1 minute. Divide on plates, teasing the fettuccine into mounds. Serve immediately.

- From Morimoto: The New Art of Japanese Cooking.

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