Shredded Chicken Soup

This recipe was given to me in 1981 by a famous Chinese Cook. A very light but tasty broth like soup.

• Ready In: 43 mins
• Serves: 6

Ingredients

• 4  ounces  cooked chicken breasts, shredded
• 1  teaspoon tapioca starch
• 1  tablespoon light soy sauce
• 1  teaspoon Chinese wine
• 5  cups water
• 4  dried Chinese mushrooms, soaked and shredded
• 1⁄4 cup bamboo shoot, shredded
• 1  tablespoon  chopped green onion
• 1⁄4 teaspoon  shredded  fresh gingerroot
• 1  tablespoon  chicken soup base or 1  chicken bouillon
• 1  teaspoon salt
• 1  teaspoon granulated sugar
• 1  tablespoon dark soy sauce
• 4  drops  sesame seed oil
• 1⁄8 teaspoon white pepper
• 1⁄4 teaspoon Accent seasoning or 1⁄4 teaspoon msg (optional)
• 2  tablespoons tapioca starch
• 1⁄3 cup water

Directions

1. Cook chicken breasts on a grill until just done, about 3 to 4 minutes.
2. Shred chicken and place in a mixing bowl.
3. In a small bowl, mix together 1 teaspoon of tapioca starch, light soy sauce and Chinese cooking wine.
4. Pour mixture over shredded chicken, mix well and marinate for 15 minutes.
5. In a small bowl, soak Chinese mushrooms until soft.
6. Shred or cut mushrooms very thin.
7. In a large saucepan, add 5 cups of water; bring to boil.
8. Add marinated chicken and marinate, shredded bamboo shoots, chopped green onion, shredded ginger root, and cook for 5 minutes.
9. Add chicken soup base, salt, sugar, dark soy sauce, sesame seed oil, white pepper and Accent.
10. Cook for 3 minutes.
11. In a small bowl, mix together tapioca starch and 1/3 cup water until smooth.
12. While soup is still boiling, add tapioca starch mixture to soup, stirring constantly until soup thickens slightly.