Chicken Soup With Ginger And Shiitake Mushrooms Recipes
CHICKEN SOUP WITH GINGER AND SHIITAKE MUSHROOMS
A simple, light, richly flavored Chinese chicken soup recipe with chicken thighs, shiitake mushrooms, and ginger that comes together in 45 minutes.
Provided by Elise Bauer
Categories Soup Quick and Easy Chicken Thigh Chinese Shiitake Mushroom Soup
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Soak the dried mushrooms: 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.
- Marinate the chicken: While the mushrooms are soaking, 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.
- Slice the mushrooms and add to the chicken: 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 through a fine-meshed sieve lined with a paper towel into another bowl.
- Simmer: Put the chicken-mushroom mixture and the mushroom soaking liquid into a medium pot and bring to a boil. Lower the heat to a bare simmer, cover the pot, and cook gently for 25 minutes. Serve hot.
Nutrition Facts : Calories 401 kcal, Carbohydrate 9 g, Cholesterol 218 mg, Fiber 1 g, Protein 41 g, SaturatedFat 7 g, Sodium 777 mg, Sugar 2 g, Fat 24 g, ServingSize Serves 3-4, UnsaturatedFat 0 g
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