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Prep Time: 20 Minutes Cook Time: 23 Minutes |
Ready In: 43 Minutes Servings: 6 |
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This recipe was given to me in 1981 by a famous Chinese Cook. A very light but tasty broth like soup. Ingredients:
4 ounces cooked chicken breasts, shredded |
1 teaspoon tapioca starch |
1 tablespoon light soy sauce |
1 teaspoon chinese wine |
5 cups water |
4 dried chinese mushrooms, soaked and shredded |
1/4 cup bamboo shoot, shredded |
1 tablespoon chopped green onion |
1/4 teaspoon shredded fresh gingerroot |
1 tablespoon chicken soup base or 1 chicken bouillon |
1 teaspoon salt |
1 teaspoon granulated sugar |
1 tablespoon dark soy sauce |
4 drops sesame seed oil |
1/8 teaspoon white pepper |
1/4 teaspoon accent seasoning or 1/4 teaspoon msg (optional) |
2 tablespoons tapioca starch |
1/3 cup water |
Directions:
1. Cook chicken breasts on a grill until just done, about 3 to 4 minutes.
2. Shred chicken and place in a mixing bowl.
3. In a small bowl, mix together 1 teaspoon of tapioca starch, light soy sauce and Chinese cooking wine.
4. Pour mixture over shredded chicken, mix well and marinate for 15 minutes.
5. In a small bowl, soak Chinese mushrooms until soft.
6. Shred or cut mushrooms very thin.
7. In a large saucepan, add 5 cups of water; bring to boil.
8. Add marinated chicken and marinate, shredded bamboo shoots, chopped green onion, shredded ginger root, and cook for 5 minutes.
9. Add chicken soup base, salt, sugar, dark soy sauce, sesame seed oil, white pepper and Accent.
10. Cook for 3 minutes.
11. In a small bowl, mix together tapioca starch and 1/3 cup water until smooth.
12. While soup is still boiling, add tapioca starch mixture to soup, stirring constantly until soup thickens slightly.
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