restaurant style Chinese Chicken and Mushroom Soup

chicken

🥗Healthier: tofu

💰Cheaper: pork

Tofu provides a plant-based option, while pork is often less expensive than chicken.

mushrooms

🥗Healthier: shiitake mushrooms

💰Cheaper: button mushrooms

Button mushrooms are more affordable while still adding flavor.

Add 2 liters of hot water to a pot and bring to a boil.

Add the chicken wings to a steamer (or boil them directly in the water if no steamer is available).

Season the chicken with salt and black pepper.

Steam or boil the chicken for 30 minutes.

Drain the chicken and place it on a baking tray.

Grill the chicken for 10 minutes to make it easier to take the skin off and to achieve crispy skin.

Turn off the heat and let the stock cool, then strip the chicken off the bones.

Reheat the chicken stock and add the crushed chicken oxo, stirring to combine.

Add soy sauce to the stock.

Add the sliced mushrooms and cook for 5 minutes.

Season with salt and white pepper.

Mix corn flour with a little water to create a slurry and stir it into the stock to thicken it.

Beat the eggs and turn down the heat.

Slowly add the beaten eggs to the soup while stirring gently.

Turn the heat back up and add the chicken to the soup, cooking for an additional 5 minutes.

Taste for seasoning and add more pepper if needed.

Add the sliced spring onion to the soup before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens