Chicken Mushroom Soup Chinese
Equipment
- Large pot
- Cutting board
- Sharp knife
- Wooden spoon
- Ladle
Ingredients
2 boneless, skinless chicken breasts, thinly sliced
1 cup shiitake mushrooms, sliced
1 cup button mushrooms, sliced
4 cups chicken broth
2 cups water
2 tablespoons dried goji berries
4 dried Chinese dates
1 tablespoon oil
1 teaspoon ginger, minced
2 tablespoons Shaoxing wine
Salt (to taste)
1 scallion (finely chopped)
Instructions
Prepare Ingredients
- Thinly slice the chicken breasts. Slice the shiitake and button mushrooms. Finely chop the scallion. Mince the ginger.
Heat The Oil
- In a large pot, heat the oil over medium heat.
Cook The Chicken
- Add the thinly sliced chicken to the pot and cook until it turns white, about 3-5 minutes.
Add Ginger And Wine
- Stir in the minced ginger and cook for another minute until fragrant. Pour in the Shaoxing wine and let it simmer for another minute.
Add Broth And Water
- Add the chicken broth and water to the pot, stirring to combine.
Add Mushrooms
- Add the sliced shiitake and button mushrooms to the broth mixture.
Add Goji Berries And Dates
- Stir in the dried goji berries and Chinese dates.
Simmer The Soup
- Bring the soup to a boil, then reduce the heat to low and let it simmer for 20 minutes.
Season And Finish
- Season with salt to taste. Garnish with finely chopped scallion before serving.
Notes
I always find that using fresh ingredients makes a significant difference in the flavor of this soup. Opt for organic chicken and mushrooms if possible, as they tend to have a better taste and more nutrients.