Chicken Soup with Ginger and Shiitake Mushrooms

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Chicken Soup with Ginger and Shiitake Mushrooms

Level

easy

Cooking

40 min

Preparation

20 min

Ingredients

Servings

4

Chicken Thighs	700 g
Dried Shiitake Mushrooms	30 g
Ginger	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 (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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