Chicken Soup with Ginger and Shiitake Mushrooms
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Chicken Soup with Ginger and Shiitake Mushrooms

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Level

easy
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Cooking

40 min
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Preparation

20 min
Ingredients
Servings
4
Chicken Thighs
preferably bone-in, cut into chunks
700 g
Dried Shiitake Mushrooms
30 g
Ginger
peeled and sliced very thin
2 slabs
Soy Sauce
2 tbsp
Salt
1 pinch
Sugar
2 tsp
Cornstarch
1 tsp
Water
700 ml
How to cook
Prepare chicken
  • Cut chicken into chunks. Afterward, place the chicken in a bowl along with soy sauce, salt, sugar, cornstarch and ginger.
  • Mix and massage for about a minute to help the chicken absorb the marinade and set it aside.
Prepare mushroom
  • Wash the dried shiitake mushrooms, drain, and then soak in warm water to rehydrate and soften.
  • When the mushrooms have softened, remove them from the water (saving the soaking liquid) and slice thinly.
Start cooking
  • Put chicken, water, and mushroom soaking liquid in a pot and bring to a boil (high heat).
  • Cover the pot, turn the heat down to low and let it simmer for 20 minutes. Serve hot.
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