Buzz
Step into the kitchen and master the art of crafting fragrant and nutritious mushroom chicken soup. This soup is particularly suitable for a light and gentle breakfast.
Soup originated in distant France as a simple broth, a stock to accompany bread. Nowadays, soup has evolved into a popular, humble appetizer worldwide, with numerous variations. Among them, mushroom chicken soup is particularly beloved for its simple preparation, delightful aroma, and high nutritional value.
Ingredients for making mushroom chicken soup:
(Serving 4 people)
- Chicken meat (chicken thigh or breast): 350g
- Shiitake mushrooms: 4 pieces
- Corn kernels: 200g
- Chicken eggs: 2
- Cornstarch (or corn flour): 2 tablespoons
- Dried shallots: 2 bulbs
- Cilantro: a small handful
- Seasonings: salt, pepper, seasoning powder, sesame oil
Note:
- Opt for chicken breast meat when cooking the soup for a more appealing appearance.
- You can purchase packaged corn kernels at grocery stores or supermarkets. If you prefer fresh corn, buy 2 ears of young corn, boil them, remove the kernels, and remember to save the corn broth for the soup base.
How to make mushroom chicken soup:
Step 1:
- Massage the chicken meat with a few spoons of fine salt, then rinse thoroughly with cold water. Place the chicken in a pot, cover with cold water, and bring to a boil. Once the chicken is cooked through, remove it from the pot, let it cool slightly, then shred or slice thinly.
- Soak the shiitake mushrooms in water until they expand, discard the stems, and finely slice.
Step 2:
- Peel and finely chop the dried shallots. Remove the tough stems from the cilantro and wash thoroughly.
- Separate the egg whites and beat until fluffy.
- Mix cornstarch with 3 tablespoons of water, stirring until the starch is dissolved.
- Add corn kernels to a pot, cover with water, and boil for about 10 minutes until tender. Remove the cooked corn kernels and set aside. Keep the corn broth for the soup base.
Step 3:
- Heat 2 tablespoons of sesame oil in a pan, sauté the chopped shallots until fragrant. Add chicken and shiitake mushrooms. Season with 1 teaspoon of seasoning powder, 1 teaspoon of sugar, ½ teaspoon of salt, and ½ teaspoon of ground pepper. Stir well to coat the chicken and mushrooms with the seasoning. After about 5 minutes, turn off the heat.
- Transfer the mixture of chicken, mushrooms, and corn into the pot with the reserved corn broth. Add 1 teaspoon of salt, 1 teaspoon of seasoning powder, and 1 teaspoon of sugar. Stir well to dissolve the seasoning.
- When the water boils, slowly pour the bowl of cornstarch mixture into the pot, stirring continuously. Then, gradually add the egg whites into the pot, gently stirring clockwise to create small strands of egg whites. Season to taste.
- Ladle the soup into individual bowls, sprinkle some cilantro on top for decoration.
Note:
- If you want to use the egg yolks as well, you can either add them directly to the soup or slowly pour them in to create a similar effect as the egg whites.
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Compiled by Thanh Mai - PasGo.vn
