Chinese chicken soup

Ingredients for 8 servings:

• 1,500 g chicken, meaty
• 3 liters of vegetable broth
• Soy sauce
• 2 cans of bamboo shoots
• 1 can/n soybean sprouts
• Mu-Err mushrooms, to taste
• ½ pack of glass noodles
• ¼ liter Sherry, medium dry

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

not for children

I tried to get the quantities as close as possible. However, it’s always a matter of trial and error, as is often the case with old home recipes. Wash the chicken, bring the vegetable stock to a boil with a little soy sauce and half the sherry. Add the chicken and cook thoroughly. Then remove the chicken from the stock and let it cool. Peel off the skin (we don’t need to) and remove the meat from the bones. Shred it as finely as possible and return it to the soup. Soak the mushrooms in hot water, chop them up if necessary, and simmer in the stock for about 10 minutes. Then drain the soybean sprouts and bamboo shoots and add them. Soak the glass noodles in cold water according to the package instructions and then add them to the soup. Bring back to a boil, season with sherry and soy sauce – DONE. It also goes well with paprika, leeks, and the like and is even helpful for flu.