Chicken Soup with Ginger and Shiitake Mushrooms

Ingredients

• Mushrooms

  Shiitake, dried

  8 mushroom or 29g

• Chicken stock

  Soup, home-prepared

  3 cup or 720g

• Soy sauce

  Made from soy (tamari)

  2 tbsp or 36g

• Brown sugar

  2 tsp packed or 9g

• Salt

  Table

  1 dash or 0.4g

• Cornstarch

  1 tsp or 3g

• Chicken breast

  Broilers or fryers, meat only, raw

  3 breast fillet or 354g

• Ginger

  Spices, ground

  1 tbsp or 5g

Directions

1. Soak the mushrooms in the hot broth for 20 minutes. Use a bowl or a smaller pot to keep the mushrooms submerged in the broth.
2. While the mushrooms are soaking, mix the soy, sugar, salt, and corn starch in a large bowl. Make sure there are no corn starch lumps. Add the chicken and ginger to the bowl, toss to coat with the marinade, and set aside.
3. When the mushrooms have softened, remove from the broth (saving the soaking liquid) and slice thin. Add the mushrooms into the bowl with the chicken. If the soaking broth has grit in it, pour the soaking water though a fine-meshed sieve lined with a paper towel into another bowl.
4. Put the chicken mushroom mixture, and the mushroom soaking liquid into a pot and bring to a boil. Lower the heat to a bare simmer, cover the pot and cook gently for 25 minutes. Serve hot.

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