Chicken soup

Chicken soup

By
From
South East Asian Food

Ingredients

Quantity Ingredient
6 chinese mushrooms
1 tablespoon vegetable oil
2 garlic cloves, smashed and chopped
1 large chicken breast, boned and sliced across the grain
1 litre light chicken stock
2 thin slices fresh ginger, chopped
170g shredded bamboo shoots
80g young snowpeas, (optional)
salt, to taste
pepper, to taste
fried onion flakes or chopped green leaves of spring onion or coriander leaves

Method

  1. Soak the mushrooms in hot water until they are soft. Drain and wash them, then remove the hard stalks and cut the mushrooms in half.
  2. Heat the oil in a saucepan and fry the garlic until it is brown. Add the chicken meat, stirring until it cooks, then add the stock, ginger and vegetables. Season to taste and allow all the ingredients to simmer together until the vegetables are cooked but still slightly crisp. Garnish the soup with fried onion flakes or, if you have not used snowpeas, with chopped green leaves of spring onion, and serve in a deep bowl.
  3. Pork or prawn soup may be made in the same way, substituting 250 g pork chop meat or shelled raw prawns for the chicken and using coarsely chopped Chinese cabbage instead.
Tags:
SBS
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