Name: Shredded Chicken Soup
Prep time: 20 min
Cook time: 23 min
Total time: 43 min
Yield: 6 serving(s)
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

Recipe by William Uncle Bill

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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.

Ready In:: 43mins
Serves:
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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

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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RECIPE MADE WITH LOVE BY

@William Uncle Bill

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@William Uncle Bill

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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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question by Nick C.

5/2/2020

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.

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creation by William Uncle Bill

2/17/2003

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