1/3 cup olive oil
2 cloves garlic, minced
1/3 cup diced onion
3 thin slices fresh ginger root
1/3 cup water
1/2 teaspoon salt
1 (1 ounce) package chicken bouillon granules
1 tablespoon soy sauce
1 (10.5 ounce) can condensed cream of mushroom soup
1 (2 ounce) can chicken broth
1 (3 ounce) can sliced mushrooms
1/2 cup chopped onion
1 small carrot, grated
1 teaspoon sesame seeds
1 (4 ounce) can sliced mushrooms
1/4 cup chopped fresh ginger
1/2 cup water
1 (10 ounce) can minced clams, drained
1 tablespoon soy sauce
1 teaspoon prepared horseradish
1/2 teaspoon chopped fresh ginger root
1/4 cup chopped fresh parsley
Heat olive oil in a large saucepan over medium heat. Stir in garlic, onion, and ginger. Stir in water, salt, bouillon, soup, chicken broth, mushrooms, and onion. Season with salt, ginger, water and bouillon granules. Return chicken to saucepan; cook over medium heat for about 5 minutes or until no longer pink.
Meanwhile, in a small bowl, mix chicken bouillon, soy sauce, cream of mushroom soup, chicken broth, mushrooms, onion, carrot, sesame seeds, and mushrooms. Mix well and transfer to a large bowl. Sprinkle with garnish. Serve stuffed or cooked, as desired.
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