Soak the mushrooms in warm water for 20 minutes. Meanwhile, cut the chicken into 1 cm. cubes. Put them in a bowl together with the sherry or rice wine and the soy sauce (1) and let the mixture stand 10 minutes or so. When the mushrooms have soaked, drain them and squeeze out excess liquid. Remove and discard the stems and finely shred the caps into thin strips. Finely shred the ham or bacon (should be smoked) into thin strips. : Bring the stock to a simmer in a large pot. Drain the marinade (but not the chicken cubes) into the stock. Add the mushrooms, finely chopped spring onions, ham or bacon and remaining soy sauce (2). Continue to simmer the soup and meanwhile heat the oil in a wok or large frying pan. When really hot, stir fry the chicken over high heat until they are nicely brown - this should take about 5 minutes. Drain them on kitchen paper and then add them to the soup. Simmer together for 5 minutes and the soup is ready to serve. Notes. This soup would also go well with French bread and butter for a non chinese meal. It also re-heats well, tasting even better when made one day and eaten the next.
From: Ian Hoare Date: 26 Jun 96
Your Chinese Chicken & Mushroom Soup is ready. Happy cooking!
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