Chinese chicken and mushroom soup

Chinese chicken and mushroom soup

Leiths How to Cook
Peter Cassidy


Quantity Ingredient
400g boneless, skinless chicken breasts
1 tablespoon cornflour
3 tablespoons light soy sauce
1 tablespoon sesame oil
2 tablespoons shaoxing rice wine
30g chinese dried mushrooms
1 litre Chicken and veal stock
4 cm piece fresh root ginger
1 red chilli
3 garlic cloves
2 teaspoons clear honey
75g fresh shiitake mushrooms
coriander sprigs
50g bean sprouts
10 small spring onions
or 5 large spring onions


  1. Cut the chicken breasts into slices 5 mm–1 cm thick. Transfer to a bowl with the cornflour and 1 tablespoon of the soy sauce, the sesame oil and 1 tablespoon of the rice wine. Stir to coat, cover and refrigerate until needed. Meanwhile, soak the dried mushrooms in boiling water to cover for 20 minutes.
  2. Pour the stock into a saucepan. Peel and grate the ginger, slice the chilli and the spring onions and peel and slice the garlic. Add half the ginger, chilli, spring onions and garlic to the stock and heat until it bubbles, then lower the heat and simmer for 20 minutes. Strain and return the stock to the pan. Add the honey and the remaining soy sauce and rice wine. Season to taste with salt if necessary.
  3. Strain and reserve the mushroom liquor and finely slice the soaked mushrooms, discarding any very tough stems. Slice the fresh mushrooms.
  4. Heat the strained stock until simmering. Drain the chicken and add to the stock. Add the remaining ginger, chilli and garlic, the fresh and dried mushrooms and the mushroom liquor. Simmer very gently for 2 minutes. Pick the coriander leaves.
  5. Add the bean sprouts, the remaining spring onions and a few coriander leaves to the soup and simmer for a further 1 minute. Check the chicken is cooked through, then serve topped with coriander leaves.
Leiths School of food and wine
cookery course
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