Chicken Shiitake Mushrooms Ginger Soup

We are featuring some of the dishes that were listed from our 3 Ingredients Challenge just for you!

This is from our very first challenge using  Chicken, Shiitake Mushroom & Eggs.

This is a easy, light but richly flavoured soup for any meal.

Less than half and hour to cook, it’s great for a light lunch during the work week.

 

Instructions:

  1. Soak the dried mushrooms in the hot water for about 20 minutes
  2. Mix the soy, salt and cornstarch in a pot. Make sure there are no cornstarch lumps. Add the chicken and ginger to the pot, toss to coat with the marinade, set aside
  3. When the mushrooms have softened, remove from the water (saving the soaking liquid) and quarter
  4. Add the mushrooms into the bowl with the chicken and let everything marinade
  5. Add the mushroom soaking liquid into the pot together with the water. Bring it to a simmer, cover the pot and cook for 25 minutes
  6. Serve with rice

 

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