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Cloud Ear Mushroom Soup
Soups and Congees
|Cloud Ear Mushroom Soup|
1 skinless and boneless chicken thigh
3 chicken wings, bones removes, each wing turned inside out, then cut in half on an angle
3 tablespoons dry cloud ear mushrooms, soaked for twenty minutes in warm water
1 tablespoon vegetable oil
1 small chili pepper
3 slices peeled fresh ginger
1 scallion, cut into one-half inch pieces
1 tablespoon Shao Xing wine
1 tablespoon thin soy sauce
1 tablespoon mushroom soy sauce
1 tablespoon Chinese black vinegar
2 tablespoon cornstarch mixed with one tablespoon cold water
6 cups chicken broth
1. Cut chicken thighs and inside out wings into one-inch
2. Remove the very thick parts of the cloud ear
mushrooms, then cut them into one-inch pieces.
3. Heat oil and stir-fry the chili pepper and ginger for
two minutes, then discard them.
4. Add the pieces of chicken into the oil and stir-fry for
two minutes, then add the scallion pieces, wine, soy
sauce, and vinegar and the cornstarch mixture and
broth and bring to the boil stirring all the time.
Serve in a pre-heated soup tureen or ladle into
individual soup bowls and serve.