SHREDDED CHICKEN SOUP
This recipe was given to me in 1981 by a famous Chinese Cook. A very light but tasty broth like soup.
Provided by William Uncle Bill
Categories Chicken
Time 43m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Cook chicken breasts on a grill until just done, about 3 to 4 minutes.
- Shred chicken and place in a mixing bowl.
- In a small bowl, mix together 1 teaspoon of tapioca starch, light soy sauce and Chinese cooking wine.
- Pour mixture over shredded chicken, mix well and marinate for 15 minutes.
- In a small bowl, soak Chinese mushrooms until soft.
- Shred or cut mushrooms very thin.
- In a large saucepan, add 5 cups of water; bring to boil.
- Add marinated chicken and marinate, shredded bamboo shoots, chopped green onion, shredded ginger root, and cook for 5 minutes.
- Add chicken soup base, salt, sugar, dark soy sauce, sesame seed oil, white pepper and Accent.
- Cook for 3 minutes.
- In a small bowl, mix together tapioca starch and 1/3 cup water until smooth.
- While soup is still boiling, add tapioca starch mixture to soup, stirring constantly until soup thickens slightly.
Nutrition Facts : Calories 50.8, Fat 2.1, SaturatedFat 0.6, Cholesterol 12.1, Sodium 747.2, Carbohydrate 3.3, Fiber 0.5, Sugar 1.6, Protein 5
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