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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:
43mins
Serves:
Units:

ingredients

directions

  • Cook chicken breasts on a grill until just done, about 3 to 4 minutes.
  • Shred chicken and place in a mixing bowl.
  • In a small bowl, mix together 1 teaspoon of tapioca starch, light soy sauce and Chinese cooking wine.
  • Pour mixture over shredded chicken, mix well and marinate for 15 minutes.
  • In a small bowl, soak Chinese mushrooms until soft.
  • Shred or cut mushrooms very thin.
  • In a large saucepan, add 5 cups of water; bring to boil.
  • Add marinated chicken and marinate, shredded bamboo shoots, chopped green onion, shredded ginger root, and cook for 5 minutes.
  • Add chicken soup base, salt, sugar, dark soy sauce, sesame seed oil, white pepper and Accent.
  • Cook for 3 minutes.
  • In a small bowl, mix together tapioca starch and 1/3 cup water until smooth.
  • While soup is still boiling, add tapioca starch mixture to soup, stirring constantly until soup thickens slightly.
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"This recipe was given to me in 1981 by a famous Chinese Cook. A very light but tasty broth like soup."
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  1. Nick C.
    I wonder (due to your location) if the chef who passed this recipe on to you may have been Stephen Yan? Either way, Looking forward to making this! Thank you.
    Reply
  2. William Uncle Bill
    This recipe was given to me in 1981 by a famous Chinese Cook. A very light but tasty broth like soup.
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