Chicken & Mushroom Soup
In the world of Chinese cuisine, Chicken & Mushroom Soup is a soul-warming tonic. Unlike the thick, cream-based versions found in Western cooking, the traditional Chinese preparation is typically a clear, refined broth (jingshuǐ) that emphasises the pure, earthy essence of the ingredients.
Cuisines
Cooking Instructions
Cooking: 10 minutes
Notes:
Chestnut or shiitake mushrooms can be substituted for white button mushrooms for a richer, more umami depth.
Slice Ingredients
Cut the mushrooms into thin slices, thinly slice the green part of the spring onion, and slice the chicken breast into thin strips.
Par-boil Chicken
Bring a small pan of water to the boil over medium-high heat. Add the chicken strips and boil for 3 minutes. Drain the chicken thoroughly and set aside.
Simmer Mushrooms
In a clean saucepan, bring 500ml of water to the boil over high heat. Add the sliced mushrooms and simmer for 2 minutes.
Combine and Season
Add the par-boiled chicken strips, white pepper, soy sauce, salt, and sesame oil to the saucepan.
Finish Soup
Boil all ingredients together for 2 minutes, stirring gently to combine.
Garnish and Serve
Ladle the soup into bowls, garnish with the sliced spring onions, and serve hot.
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Ingredients
| Chicken Breast | 100g |
| Button Mushrooms | 3 |
| Spring Onion | 1 |
| Water | 500ml |
| White Pepper | 1 pinch |
| Soy Sauce | 1½ tsp |
| Salt | ½ tsp |
| Sesame Oil | ½ tsp |
