Chicken Soup With Ginger and Shiitake Mushrooms
Ingredients
- 1 ounce dried shiitake mushrooms
- 3 cups water
- 1 to 1 1/2 pounds chicken thighs
- 1 1-inch piece) fresh ginger
- 2 tablespoons soy sauce
- 2 teaspoons sugar
- Pinch kosher salt
- 1 teaspoon cornstarch
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Instructions
- Soak the dried mushrooms in the hot water for 20 minutes. Use a bowl or a smaller pot to keep the mushrooms submerged in the water.
- While the mushrooms are soaking, mix the soy, sugar, salt, and cornstarch in a large bowl. Make sure there are no cornstarch lumps. Add the chicken and ginger to the bowl, toss to coat with the marinade, and set aside.
- When the mushrooms have softened, remove from the water (saving the soaking liquid) and slice thinly. Add the mushrooms into the bowl with the chicken. If the soaking water has grit in it, pour the soaking water through a fine-meshed sieve lined with a paper towel into another bowl.
- Put the chicken-mushroom mixture and the mushroom soaking liquid into a medium pot and bring to a boil. Lower the heat to a bare simmer, cover the pot, and cook gently for 25 minutes. Serve hot.,Did you love the recipe? Give us some stars and leave a comment below!
Source
Original recipe: View Original