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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 4 |
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From Australian Women's Weekly. Ingredients:
1/2 cup cloud ear mushrooms |
30 g dried chinese mushrooms |
1 tablespoon chinese rice wine |
3 cups water |
2 small chicken stock cubes, crumbled |
1 carrot, sliced |
1 red chili pepper, finely chopped |
2 teaspoons sugar |
1/4 cup white vinegar |
1 tablespoon light soy sauce |
250 g chicken breast fillets, thinly sliced |
3 green onions, sliced |
Directions:
1. Place fungus and mushrooms in a bowl, cover with boiling water, stand 20 minutes, drain.
2. Chop fungus finely.
3. Discard mushrooms stems, slice mushroom caps.
4. Combine rice wine, water and stock cubes, in a pan, bring to a boil, add fungus and mushrooms, carrot, chilli, sugar, vinegar and sauce.
5. Simmer, uncovered, about 5 minutes or unil carrot is tender.
6. Add chicken and green onions, simmer uncovered about 5 minutes or until chicken is tender.
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