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Chicken Soup with Ginger and Shiitake Mushrooms

Name: Chicken Soup with Ginger and Shiitake Mushrooms
Prep time: 15 min
Cook time: 30 min
Cuisine: Chinese
Ingredients: 1 ounce dried shiitake mushrooms; 1 teaspoon cornstarch; 1 to 1 1/2 pounds chicken thighs, preferably bone-in, cut into chunks; 2 Tbsp soy sauce; 2 teaspoons sugar; 3 cups boiling water; A 1-inch piece of fresh ginger, peeled and sliced very thin; A pinch of salt

Category
Soup
Cusine
Chinese

What do you need?

How to make?

Ingredients

1 ounce dried shiitake mushrooms

3 cups boiling water

1 to 1 1/2 pounds chicken thighs, preferably bone-in, cut into chunks

A 1-inch piece of fresh ginger, peeled and sliced very thin

2 Tbsp soy sauce

2 teaspoons sugar

A pinch of salt

1 teaspoon cornstarch

Directions

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.

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.

When the mushrooms have softened, remove from the water and slice thin. 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.

Put the chicken mushroom mixture, and the mushroom soaking liquid into a pot and bring to a boil. Lower the heat to a bare simmer, cover the pot and cook gently for 25 minutes. Serve hot.