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Chicken and Shiitake Mushroom Soup
Rate this recipeFirm, 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
5
Time
45 minutes
Servings
2
Level
Medium
Ingredients
Chicken
300 g
Shiitake mushrooms
10 g
Broccoli
1 head
Lotus seeds
100 g
Carrots
1 piece
Implementation Steps
01
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.
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.
02
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.
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.
03
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.
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