Fujian-Style Chicken and Mushroom Soup with Rice Wine
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Ingredients
- 400 g chicken thigh fillets
- 150 g shiitake mushrooms, sliced
- 60 ml chinese rice wine
- 15 g fresh ginger, sliced
- 1000 ml chicken stock
- 2 spring onions, finely sliced
- 1 tbsp light soy sauce
Nutrition (per serving)
- Calories
- 167 kcal
- Protein
- 22.2 g
- Carbohydrate
- 4.7 g
- of which sugars
- 2.5 g
- Fat
- 5 g
- of which saturates
- 1.3 g
- Fibre
- 1.2 g
- Salt
- 2.92 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Bring the chicken stock to a simmer in a large pan with the fresh ginger and chinese rice wine.
- 2
Add the chicken thigh fillets, whole, and poach for 15 minutes, until cooked through with no pink remaining, then lift out and shred.
- 3
Add the shiitake mushrooms to the broth and simmer for 5 minutes.
- 4
Return the shredded chicken to the pan with the light soy sauce and simmer for 2 minutes to heat through.
- 5
Ladle into bowls.
- 6
Scatter with the spring onions to serve.
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