Chicken and Shiitake Mushroom Soup

Name: Chicken and Shiitake Mushroom Soup
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Vietnamese
Ingredients: Chicken 300 g; Shiitake mushrooms 10 g; Broccoli 1 head; Lotus seeds 100 g; Carrots 1 piece

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Firm, tasty chicken combined with the sweet freshness of vegetables gives you a truly healthy dish.

Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.

Ingredients

Time

45 minutes

Servings

Level

Medium

Ingredients

Chicken 300 g

Shiitake mushrooms 10 g

Broccoli 1 head

Lotus seeds 100 g

Carrots 1 piece

Implementation Steps

Wash the chicken in lightly salted water. Then leave it in a basket to drain.
Put the chicken in a bowl and marinate with fish sauce, salt, sugar, seasoning powder, pepper and a little turmeric powder. Mix the seasonings and chicken well so it's evenly coated and leave for 5 minutes.

Wash the shiitake mushrooms, put them in a large bowl, cover with water and soak until they swell. When soft, cut off the dirty stems, rinse with water and halve or slice into strips as you like.
Peel and wash the carrots, then cut into medium rounds.
Trim off the inedible parts of the broccoli, cut into bite-sized florets and wash.
Wash the spring onions and cut into short lengths.

Put a pot on the stove with a little cooking oil and briefly stir-fry the chicken. When it firms up, add about 600ml of water, turn the heat to high and boil the chicken for 15 minutes.
Add the lotus seeds and cook for another 15 minutes over medium heat.
Then add the shiitake mushrooms, carrots and broccoli and cook until everything is tender.
Season the soup to taste, then turn off the heat.

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Chicken and Shiitake Mushroom Soup

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