Exotic Chicken and Mixed Mushroom Soup

Exotic Chicken and Mixed Mushroom Soup

Ingredients

  • 150g exotic mushrooms such as torn oyster, sliced shiitake, enoki
  • 150g sliced chestnut mushrooms
  • 1 tbsp groundnut oil
  • 350g chicken breast fillets, sliced
  • 2.5cm/1in piece root ginger, peeled and grated
  • 1 garlic clove, crushed
  • 1 red chilli, finely chopped
  • 100g shredded Chinese leaf
  • 200g tin of bamboo shoots, drained and finely sliced
  • 750ml vegetable stock, hot
  • 2 tbsp Chinese cooking wine or dry sherry
  • 2 tbsp light soy sauce
  • 1 tbsp rice vinegar
  • 3 tbsp corn flour, mixed with 4 tbsp cold water
  • 1 spring onion, sliced
  • 1 small handful of coriander, roughly chopped

Method

  1. Heat a large wok or pan over high heat, add the groundnut oil. Add the chicken and stir fry for 4-5 mins until pale golden. Add the ginger, garlic, and chilli and stir fry for a few seconds.
  2. Add the Chinese leaf and all the mushrooms and stir fry for 1 minute. Add the bamboo shoots, hot stock, wine, soy, vinegar and cornflour mixture. Bring to the boil and simmer for a further minute.
  3. Remove from the heat and garnish with spring onion and coriander and serve immediately with wedges of lime.

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