Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Serves 3 to 4
1-2 tablespoons vegetable oil
2 small chicken breast fillets (about 200-300g total weight)
1 tablespoon freshly grated ginger
1 clove of garlic, finely chopped
2-3 red chillies (or to taste), finely chopped
100g FreshlyGrounds oyster mushrooms, sliced
100g fresh shitake mushrooms, sliced
1.5L (6 cups) chicken stock
4 tablespoons Chinese cooking wine
6 tablespoons soy sauce
4-6 tablespoons rice vinegar (or to taste)
200g tinned & sliced bamboo shoots
3-4 tablespoons cornflour(cornstarch)
spring onions (scallions), finely sliced
coriander (cilantro), finely chopped
In a large saucepan which will take all of the ingredients later, heat the oil and cook the chicken breast fillets until cooked and lightly golden on each side. Remove the chicken from the pan and leave to rest on a plate.
Turn the heat down to medium and add the ginger, garlic and chillies. Stir-fry for a few minutes until fragrant.
Add the mushrooms to the pan and cook for a few minutes until they have softened.
Add the chicken stock, Chinese cooking wine, soy sauce and rice vinegar. Bring the mixture to a boil and then let it simmer gently for 10-15 minutes.
Meanwhile, shred the chicken breast fillets and add them to the soup, along with the sliced bamboo shoots.
Mix the cornflour with some cold water to make a slurry. Slowly add this to the soup while stirring the soup at the same time to avoid lumps in the soup. The soup should have a slightly thickened consistency. Keep adding more cornflour mixture to the soup until you have the desired thickness; if your soup is too thick, simply thin it with some boiling water from a kettle.
Taste the soup for seasoning. You may wish to add some more soy sauce and/or rice vinegar.
Serve with a generous sprinkle of spring onions and coriander.
As mentioned above, you can add whatever vegetables you like to this soup. Some suggestions include finely shredded Chinese cabbage, sliced green beans, or diced peppers.
For a vegetarian version, simply replace the chicken stock with vegetable stock.
For a more substantial soup, beat 1 egg in a small bowl. While the soup is simmering, slowly pour in the beaten egg, but make sure you stir the soup quickly so that the egg forms thin ribbons in the soup.
Adapted from https://eatlittlebird.com