Chicken and mushroom soup
In a bowl, quick marinade the chicken with sherry, soy sauce and sesame oil. Set aside.
Meanwhile, in a wok saute garlic and ginger puree, then add in the chicken and mushrooms. Saute until fragrant.
Add in the sugar, rice wine, chili garlic sauce and stir-fry on high heat.
Add in green onions and chicken stock.
Bring to boil then add bokchok and egg noodles.
Serve into bowls and garnish with cilantro.
Oct 30, 2013 by
Servings: 5-6
Prep Time: 15 Minutes
Total Time: 30 mins
Prep Time: 15 Minutes
Total Time: 30 mins
Related Categories: Soups,
Ingredients:
250g boneless, skinless chicken breast, cut into strips 2 tbsp soy sauce 2 tbsp dry sherry 1 tbsp sesame oil 1 tbsp oil 3 tbsp garlic ginger puree 100g fresh shitake mushrooms, sliced 100g fresh oyster mushroom, sliced 100g fresh button mushroom, sliced 1 tbsp sugar 1 tbsp rice wine 1 1/2 tsp chili-garlic sauce 1 head bok choy 1/3 cup green onions, thinly sliced 1 liter chicken broth 1 package egg noodles, boiled 1/4 cup chopped fresh cilantro
