CHICKEN AND TRI-MUSHROOM SOUP Recipe
- 250g boneless, skinless chicken breast, cut into strips
- 2 tbsp soy sauce
- 2 tbsp dry sherry
- 1 tbsp sesame oil
- 2 tbsp oil
- 3 tbsp garlic ginger puree
- 100g fresh shitake mushroom, 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
- In a bowl, quick marinate the chicken with sherry, soy sauce and sesame oil. Set aside.
- Meanwhile, in a wok saute garlic ang ginger puree, then add in the chicken and mushrooms. Saute until fragrant.
- Add in the sugar, rice wine, chili-garlic sauce and stri-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.
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