Chicken Soup with Ginger and Shiitake Mushrooms
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Chicken Soup with Ginger and Shiitake Mushrooms

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40 min
Recipe info icon


20 min
Chicken Thighs700 g
Dried Shiitake Mushrooms30 g
Ginger2 slices
Soy Sauce2 tbsp
Salt1 pinch
Sugar2 tsp
Cornstarch1 tsp
Water700 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 (peeled and thinly sliced).
  • 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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