Chicken and wood ear mushroom soup

Posted by adm On February - 6 - 2012

How to cook Chicken and wood ear mushroom soup


  • 4 (astir 400g) chicken thigh fillets
  • 2 tsp peanut oil
  • 30g peeled gingery, sliced
  • 1L (4 cups) chicken strain
  • 1/4 cup (60ml) shaoxing wine-colored (see billet)
  • 2 1/2 tbs soy
  • 1/4 tsp crushed white peppercorns
  • 100g punnet wood ear mushrooms, cut
  • 1 garlic base (see billet), thinly sliced diagonally

How to:

  • Bring a medium saucepan of salted water to the seethe. Add chicken and bring back to moil. Remove from hotness. Drain and set aside for 5 minutes to cool somewhat. Pat chicken with paper towel to remove excess wet. Thinly slice widthways.

  • Heat oil in a medium saucepan or wok over high passion. Add ginger and crybaby, and fake, stirring, for 2 minutes or until fragrant. Add chicken strain, shaoxing wine-colored, soy sauce and white peppercorns. Bring to the roil. Add mushrooms and garlic bow, and remove from warmth. Ladle evenly among serving bowls and dish.

  • Substitute shaoxing wine with dry sherry.

  • Garlic stems are available from Asian grocers. Substitute with garlic schnittlaugh.

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