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Wednesday, October 26, 2016

MUSHROOM AND CHICKEN IN SOUP

This is a dish that you can prepare in thick sauce or slightly soupy.   It has a combination of various ingredients with proteins and fibre all in a platter.  Serving this with some plain white rice makes it a complete One Dish Meal.
Ingredients
1 chicken whole leg – deboned and chopped bite size pieces
100 gm fresh large abalone mushrooms – cut thick slices
4-5 young corn – cut sections
1 stalk leek – cut slantwise
Some red carrot slices
6 slices ginger
Some chopped garlic
1 tsp sesame oil
Sauce Ingredients
1 tbsp oyster sauce
1 tbsp light soy sauce
Dash of pepper and salt to taste
Some water [for thick sauce] or 2 cups water [for soupy]

  1. Marinate chicken pieces with dash of salt, msg and pepper.
  2. Heat up a non-stick wok, add in sesame oil, ginger and garlic.  
  3. Fry until aromatic, add in chicken and stir fry until aromatic.
  4. Add in mushrooms, carrot and seasoning ingredients.  Transfer fried ingredients to a claypot [for soupy version], add in water.  
  5. Bring to boil until ingredients are cooked through.  Lastly add in leeks, bring to a quick boil and serve immediately. 
  6. For the thick version, add in water, bring to boil until ingredients are cooked, then add in leeks.  Stir fry until leeks turn bright green.
  7.  Dish up to serve immediately.

1 comment:

Phong Hong said...

Kimmy, this is a very colorful soup. Just looking at it, it is already so appetizing.

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