I talk to my mother in Shanghai almost every Saturday. Sometimes a couple of times every week. Lately I have noticed that instead of telling me about the novels that she was reading or rereading, she talked about the events and stories that she had read online. She told me that her sister, my aunt, often forwarded her the links of interesting stories, and from there she would surf and find more stories by herself. Once an avid reader of books, my mother, at age 81, has finally been sucked into the irresistible world of the internet. Old age has made her forgetful. I imagine her — sitting under the ceiling fan, cradling her iPad — wandering from one link to the next, lost and enthralled all at once. I suppose if one’s mind begins to wander, the internet is a pretty entertaining place to get lost in.
When we call each other, we often talk about what we have eaten. As a matter of fact, instead of “how are you” the Chinese ask “have you eaten” when greeting people. I told her now that she roams the internet, she can find out what I have eaten even on the days when we don’t talk on the phone.
For food today, I transformed the leftover roast chicken into this piquant soup. It reminds a bit of the Chinese hot and sour soup which I enjoy, but only better.
Lime Avocado Chicken Soup
1 roasted chicken breast (I used Costco roast chicken)
1 carton organic chicken stock (32 FL OZ)
3 or 4 limes, juice of
1 Tbs. extra-virgin olive oil
1 large white onion, chopped
3 garlic cloves, minced
1 to 2 red jalapeño, seeded and minced
1/2 cup cilantro leaves
1 Haas avocado, pitted, peeled and diced
Salt and pepper to taste
Heat the oil in a pot or wok on medium high. Sauté onion, garlic and jalapeño until aromatic. Add torn chicken breast and stock. Bring to boil. Turn stove to low and simmer for 2 minutes. Turn off stove and add avocado and lime juice. First use juice from 3 limes. Taste the soup to decide if it needs extra lime juice.
Ladle soup into bowls. Add cilantro before serving.