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 root

  Raw

  1 tbsp or 6g

Directions

1. Soak the dried shiitake mushrooms in hot chicken stock for 20 minutes, ensuring they are fully submerged.
2. In a large bowl, combine soy sauce, brown sugar, salt, and cornstarch, ensuring there are no lumps. Add the chopped chicken and ground ginger, tossing to coat evenly. Set aside.
3. Once mushrooms are softened, remove them from the broth, slice thinly, and add to the chicken mixture. Strain the soaking liquid if necessary.
4. Transfer the chicken and mushroom mixture along with the soaking liquid to a pot. Bring to a boil, then reduce to a simmer, cover, and cook gently for 25 minutes. Serve hot.

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