Chicken & Mushroom Soup

Chicken & Mushroom Soup

Class Recipes

Ingredients

  • 8 oz Boneless, skinless chicken thighs
  • 2 tbsp Sherry; or rice wine
  • 2 ½ tbsp Light soy sauce
  • 1 tsp sesame oil
  • 1 tsp cornstarch
  • 1 cup mushrooms
  • 5 cups Chicken stock
  • 1 tbsp Green onions; finely chopped
  • 1 oz ham; or cooked bacon
  • 2 oz vegetable oil

Instructions

1. Meanwhile, cut the chicken into 1 inch cubes. Put them in a bowl together with the sherry or rice wine and the soy sauce (1) and let the mixture stand 10 minutes or so. Dice mushrooms into thin strips. Finely shred the ham or dice bacon. Bring the stock to a simmer in a large pot. Drain the marinade (but not the chicken cubes) into the stock. Add the mushrooms, finely chopped spring onions, ham or bacon and remaining soy sauce

2. Continue to simmer the soup and meanwhile heat the oil in a wok or large frying pan. When really hot, stir fry the chicken over high heat until they are nicely brown - this should take about 5 minutes. Drain them on a paper towel and then add them to the soup. Simmer together for 5 minutes and the soup is ready to serve.

Powered by Zip Recipes
https://lilchefschool.com/chicken-mushroom-soup/
Share
Phone: 1-949-679-8390
15435 Jeffrey Road, #132
Irvine, CA 92618
Style switcher RESET
Body styles
Color settings
Link color
Menu color
User color
Background pattern
Background image