Chicken Soup with Ginger and Shiitake Mushrooms
Level
easy
Cooking
40 min
Preparation
20 min
Ingredients
Servings
4
Chicken Thighs preferably bone-in, cut into chunks | 700 g |
Dried Shiitake Mushrooms | 30 g |
Ginger peeled and sliced very thin | 2 slices |
Soy Sauce | 2 tbsp |
Salt | 1 pinch |
Sugar | 2 tsp |
Cornstarch | 1 tsp |
Water | 700 ml |
How to cook
Prepare chicken
- Cut chicken into chunks. Afterward, place the chicken in a bowl along with soy sauce, salt, sugar, cornstarch and ginger.
- Mix and massage for about a minute to help the chicken absorb the marinade and set it aside.
Prepare mushroom
- Wash the dried shiitake mushrooms, drain, and then soak in warm water to rehydrate and soften.
- When the mushrooms have softened, remove them from the water (saving the soaking liquid) and slice thinly.
Start cooking
- Put chicken, water, and mushroom soaking liquid in a pot and bring to a boil (high heat).
- Cover the pot, turn the heat down to low and let it simmer for 20 minutes. Serve hot.
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