Mushroom Chicken Ginger Soup

Mushroom Broth

2 cups dried mushroom

2 cups boiling water

Chicken Broth

2 chicken quarters

3 cups water

1 -inch gingerpeeled and julienned

2 leekswhite part only

Flavorings

½ large carrotpeeled and thinly sliced

3 tbsp soy sauce

2 ½ tsp sugar

1 cup mirin

½ cup shao xing wine

2 tsp hondashi powder

2 eggs

2 tbsp cornstarch slurry2 tbsp cornstarch + 2 tbsp water

2 tbsp chopped leeksgreen part only

Soak the dried mushrooms in the hot water and let the mushrooms submerge. Let it steep for 30 minutes to extract flavors. When done slice the mushrooms into quarters and set the broth and mushrooms aside.

In a pot, saute the ginger and onion leeks. Add the chicken and water, let it boil until the chicken is fully cooked.

Remove the chicken and flake the meat.

In the same pot with the chicken broth mix in the mushroom broth and add back the chicken meat. Add in the carrot slices, add in soy sauce, sugar, shao xing wine, hondashi powder. Adjust flavorings according to taste.

When the soup is almost done, beat the eggs and add them to the soup. Lastly, add in the cornstarch slurry. When the soup has thickened remove from heat.

Transfer to a bowl and sprinkle each serving with chopped leeks.

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Mushroom Chicken Ginger Soup