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Chicken and Mushroom Soup


If you have a bunch of dried shiitake mushrooms in your pantry and wonder what to use it for, try this chicken soup that is perfect for cold, winter weather or even if you're just sick at bed with a cold and flu.  The recipe is based from suggestions of Chinese friends.  Here's to chronicling my two attempts of fixing a simple Chicken and Mushroom Soup from scratch.

Chicken and Mushroom Soup

Ingredients:
  • 200g chicken breast, cubed in 1.5cm
  • several thin slices of ginger
  • several slices of green onion (white stalk portion only)
  • dried shiitake mushroom, sliced in quarters
  • 1 tsp light soy sauce
  • salt
  • pepper

Instructions:
1.  Boil water in a soup pan.
2.  Add ginger and green onion.  Let it boil for 2 mins.
3.  Add chicken breast cubes.  Let it boil for 3 mins.
4.  Add 1 tsp light soy sauce and shiitake mushrooms.  Let it boil for 10 mins.
5.  Add salt and pepper to taste.  Let it boil for 10 mins.

That's it!  Simple right?  The first time I did this dish, the mushroom flavor was strong and  made the soup yummy.  The second time I did this, the mushroom flavor was lighter and the ginger flavor didn't come out that much.  I guess the freshly opened mushroom bag and fresh ginger helped.  You can also put rice noodles for some carbs. 
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