Shredded Chicken and Noodle Soup

Shredded Chicken and Noodle Soup

Cooking Time : 16 minutes micro cooking.

Ingredients

Chicken loin, shredded
-
1 cup
Fresh mushrooms
-
8
Cooking oil
-
3 tbsp
Egg noodles, boiled
-
2 cups
Sugar
-
1 tsp
Bamboo shoots, shredded
-
1 cup
Salt optional
-
-
Chinese dried mushrooms
-
4
Corn flour
-
1 tbsp
Spring onion
-
2
Sherry
-
1 tbsp
Soy sauce
-
1 tbsp
Chicken stock
-
3 cups

Preparation & Cooking

  1. Heat 1 cup of water on micro HIGH for 1 minute and soak the Chinese dry mushroom for 30 minutes.
  2. Place chicken, soy sauce, sherry, sugar and corn flour in a bowl. Mix well and stand it for 30 minutes.
  3. Drain the mushroom; squeeze it; save the liquid and remove the stem.
  4. Chop spring onions and mushrooms.
  5. Heat 1 tbsp oil in microwave-safe bowl for 1 minute on HIGH; add shredded chicken and stir well; cook on micro HIGH for 5 minutes, covered, stirring once in between. Stand it for 3 minutes.
  6. In another bowl add remaining oil, spring onion, mushroom and bamboo shoots; stir well and cook for 2 minutes on HIGH, uncovered. Add a little salt.
  7. Mix chicken with the saved mushroom liquid.
  8. Heat boiled noodles for 2 minutes on REHEAT, covered.
  9. Heat stock for 5 minutes on HIGH.

Serving

Place heated noodles in a large serving bowl; pour over hot stock; then add chicken and mushroom mixture and serve it hot.


*All the images are indicative.

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