Chinese Chicken & Mushroom Soup - Samsung Microwave Oven Cookbook

CHINESE CHICKEN & MUSHROOM
SOUP
PREPARATION TIME: 15 mins
COOKING TIME: 12 mins SERVES: 4
INGREDIENTS
50 gm Chicken juliennes
10 gm Shiitake mushroom
10 gm White fungus, in small pieces
10 gm Straw mushroom, sliced
10 gm Fresh mushroom, sliced
10 gm Bokchoy/Chinese cabbage
2 gm Ginger juliennes
2 gm Coriander leaves
2 ml Soy sauce (light)
2 ml Soy sauce (dark)
2 gm Seasoning
5 ml Sesame oil
2 gm Black pepper
2 gm Salt
METHOD
Soak all the dried mushrooms overnight. Next
morning, wash them several times. Slice mushrooms
thinly. Take a microwave-proof bowl, add chicken
juliennes and 2½ cups of water. Boil in MWO for 2
minutes. Remove chicken and keep it aside. Take
another bowl, add all the sliced mushrooms and
bokchoy. Add both soy sauces, seasoning and stir
well. Add chicken to this. Mix well. Add sesame oil.
Microwave for 3 minutes. Top it up with chopped
coriander. Serve hot.
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