Ingredients:
• 10 cups water
• 4 tablespoons sake
• 2 tablespoons soy sauce
• 2 tablespoons chili oil
• 2 teaspoons toasted sesame oil
• 1 chicken quarter
•1 cup chopped onion
• 3 large carrots, peeled, thinly sliced
• 4 celery stalks, sliced
• 1 tablespoon salt
• 1/2 pound cabbage, sliced into thin strips
• 8 oz. fresh shiitake mushrooms, trimmed and sliced
• 15 gyoza dumplings
• 1 oz. scallions, thinly sliced
Directions:
• Combine water, sake, soy sauce, chili oil, sesame oil, chicken, cabbage, shiitake mushrooms, and bouquet garni in heavy large pot.
• Bring to boil.
• Reduce heat; simmer for 20 minutes.
• Add onion, carrots and celery. Simmer for 20 more minutes. Remove the chicken and bouquet garni.
• Add gyoza dumplings.
• When soup has returned to a boil, and the gyoza have floated to the surface, continue cooking for 5 more minutes.
• Finish the gyoza soup by adding scallions. Serve.
