Chicken or Duck Nut Soup

For 6 servings:

• 6 pieces chicken or duck 
• 2 cups mixed nuts (peanuts, pecan, chestnut, almond)
• 10 Chinese prunes
• 2 teaspoons salt
• 1/2 can longan berries or lychees (if available)

Fry chicken until golden. Boil 8 cups water with 2 teaspoons salt. Add chicken, cook about 45 minutes. Add nuts and cook another 45 minutes. Skim the broth while cooking to make it clear. Add longans or lychees 5 minutes before serving.
Serve along or add bean sprouts or noodles
To make a fancy chicken or duck nut soup, the whole chicken or duck (3 lbs). Stuff all the nuts into the belly. Sew the top and the cutting area with a needle and thread. Fry the chicken until golden. Cook 2 hours to 3 hours or until tender in a big pot with 8 cups water and 1 cup coconut water or 1 can Seven Up. Skim regularly while cooking. Season the broth with 2 teaspoon salt or to taste; 1/4 teaspoon Monosodium Glutamate.
Chinese prunes and longan berries or lychees can be omitted.
This soup may be prepared in advance, frozen, and reheated when served. To serve it we a soup bowl, large enough to contain the chicken or duck and the broth. Since the duck or chicken is very tender after 3 hours of cooking, it will separate easily with a serving spoon.

Source TUVY