Thursday, 17 April 2014

A pot of Chicken Mushroom Soup 蘑菇鸡汤

It was raining very heavily when I am on my way home. First thing came to my mind have something hot to warm my family's tum tum. I had my chicken thighs waiting for me in my fridge so decided to whip out this simple soup for them within 1hr for dinner.
A bowl of hot soup to comfort tummy on cold night!

A pot of Chicken Mushroom Soup 蘑菇鸡汤
Recipe by TAGlicious

Things needed:
  • 1.3litres of water
  • 3 chicken thigh
  • 1 chicken cage bone
  • 2 stalks of celery
  • 1 carrot
  • 8 sticks of imitation crab sticks
  • 1 pack of white Bunashimeiji mushroom (100g)
  • 1.5 teaspoon of salt 
  • 4-5 tablespoon of corn flour + water to thicken the soup
  • Some pepper & Sesame oil
Picture talk louder than words

  1. Boil a pot of water to scald the chicken thighs & chicken cage bone before throwing into the pot to cook the soup base.
  2. Put in the chicken thigh, chicken cage bone, celery & carrots into the 1.5Litres water (boiled) and start to boil for 30mins under medium fire.
  3. After 30mins, take out the chicken thigh from the soup base. Shredded the chicken thigh & imitation crab stick. Set aside for later use.
  4. Scoop out the carrot, celery, chicken cage bone from the soup base.
  5. Add in the white Bunashimeiji mushrooms, Chicken meat & Crabstick meat into the soup base. Bring it to boil again.
  6. Add in salt, pepper & Sesame oil. Taste the soup when it had meet your taste bud and adjust accordingly.
  7. Lastly, mix the cornflour with water and stir in to the soup to thicken it.
  8. It is ready to serve HOT with a bowl of rice.

TAGlicious's Note:
* You can change the type of mushroom as per your liking.
* You can use ready made chicken stock too to shorten the cooking time. However, do adjust the salt input. 

Simple soup for you? 

TAGlicious Ciao~

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