Chicken Soup with Ginger and Shiitake Mushrooms

Serving 4 pax
Preparation Time 20mins
Skill Easy

30g Dried Shiitake Mushrooms (dried is preferable to fresh for this recipe)
700g Chicken Thighs (preferably bone-in, cut into chunks)
2 pcs Fresh Ginger (peeled and sliced very thin)
2 tbsp Soy Sauce
2 tsp Sugar
A pinch of Salt
1 tsp Cornstarch
700ml Boiling Water

This recipe will provide you with a rich source of protein antioxidants, niacin and amino acids to strengthen your immune system and help protect you from bacteria and infections – by enhancing the function and production of antibodies and protecting your cells from damage.

  1. Soak the dried mushrooms in the hot water for 20 minutes. Use a bowl or a smaller pot to keep the mushrooms submerged in the water and set aside.
  2. Mix the soy, sugar, salt and cornstarch in a large bowl. Make sure there are no cornstarch lumps. Add the chicken and ginger to the bowl, toss to coat with the marinade, and set aside.
  3. When the mushrooms have softened, remove from the water (saving the soaking liquid) and slice thinly. Add the mushrooms into the bowl with the chicken. If the soaking water has grit in it, pour the soaking water though a fine-meshed sieve lined with a paper towel into another bowl.
  4. Put the chicken mushroom mixture, and the mushroom soaking liquid into a pot and bring to a boil. Lower the heat, cover the pot and cook gently for 20 minutes. Serve hot.
Browse Recipes