¼ cup finely chopped scallions, including the green tops
6 fresh coriander leaves
How To Cook:
1. In a deep bowl combine the cellophane noodles with 2 cups of cold water. Cover the mushrooms with 2 cups of warm water in a separate bowl. Let them soak for 30 minutes; drain and discard the water. With a cleaver or sharp knife, cut the noodles into 2-inch lengths. Cut away and discard the tough stems of the mushrooms and slice the caps crosswise into ¼-inch-wide strips.
2. Combine the chicken stock and chicken breast in a 4- to 5-quart casserole and bring to a boil over high heat, meanwhile skimming off the foam and scum as they rise to the surface. Reduce the heat to low, cover partially and simmer for 5 to 8 minutes, or until the chicken is almost tender but still somewhat resistant to the touch.
3. Transfer the chicken breast to a plate and set the stock aside. Remove the skin of the chicken with a small knife or your fingers. Cut or pull the chicken meat away from the bones. Discard the skin and bones and cut the meat into strips about ¼ inch wide and 1 to 1½ inches long.
4. In a heavy 6- to 8-inch skillet, heat the oil over moderate heat until it is very hot but not smoking. Drop in the onion slivers and, stirring frequently, cook for 1 or 2 minutes. Do not let them brown. Add the chicken and mushrooms and stir for a minute or so longer.
5. Transfer the entire contents of the skillet to the casserole and bring the soup to a boil over high heat. Stir in the fish's gravy and white pepper, and then add the noodles. Reduce the heat to low and simmer uncovered for 5 minutes, or until the noodles are tender. Taste for seasoning.
6. Serve at once from a heated tureen or in individual soup plates. Just before serving, sprinkle the soup with the scallions and coriander leaves.
