Ingredients
| Quantity | Ingredients |
|---|---|
| 8 ounces | boneless, skinless chicken breast, cut into 1/2-inch chunks |
| 1/2 cup | brewed green tea |
| 5 ounces | dry bean thread noodles |
| 4 cups | homemade or canned chicken stock |
| 2 (1/2-inch thick) | slices fresh ginger root, lightly mashed |
| 1/2 cup | oyster mushrooms, cubed |
| 3 cups | packed spinach leaves, large stems removed |
| salt and pepper, to taste | |
| 1 tbsp | fresh mint or cilantro leaves |
Directions
1. Place the chicken in a large bowl and add the green tea. Cover and refrigerate 1 hour to marinate. 2. Cover the bean thread noodles with warm water. Soak until softened, about 10 minutes. Drain. 3. In a large pot, bring the stock, ginger and mushrooms to a boil over high heat. Reduce heat and simmer for 2 minutes. Add the chicken, including the tea marinade, and noodles. Return to a boil. Reduce heat and simmer for 3 minutes. Add the spinach and boil for 2 minutes. Season with salt and pepper. Ladle into bowls and garnish with mint leaves.
Source: Celestial Seasonings website at http://www.celestialseasonings.com