Chinese Chicken Soup
5
Tuesday, 08-30-11
Chinese Chicken Soup
- 8 cups chicken stock
- 2 garlics cloves
- 3 greens onions
- 1 inch piece of fresh ginger
- 2 tablespoons vegetable oil
- 2 chicken breasts skinned, boned and finely shredded
- 4 ounces small oyster mushrooms (or other mushrooms)
- 1 bunch of Chinese greens, such as bok choy or choy sum
- 4 ounces canned or fresh baby sweet corn
- 4 tablespoons soy sauce
- 4 ounces rice noodles
- 1 small bunch of cilantro, minced
- 1 salt and freshly ground black pepper to taste
- 1/4 tsps sesame oil
1. Bring the stock to the boil, reduce the heat and simmer gently.
2. In a food processor or blender, blend the garlic, green onions and ginger to a past, adding a little bit of oil if necessary
3. Heat the oil in a wok until very hot, add the paste and stirfry for 1 minute, until fragrant. Add the chicken and stirfry with the past for 1 minute.
4. Roughly chop the oyster mushrooms, Chinese leaves and sweet corn. Add to the wok with the soy sauce and stirfry for another minute or so.
5. Pour in the stock, break in the rice noodles and stir. Simmer for a few minutes and add the cilantro leaves.
6. Season to taste and sprinkle a few drops of the sesame oil to finish.
Source: Everyday Epicurean, TenSpeed Press
