Chicken soup with mushrooms

Ingredients for 2 servings:

• 120 g chicken breast, without skin and bones, frozen
• 1 tbsp oyster sauce
• 1 tbsp soy sauce, light
• 1 tsp, leveled baking powder
• 1 tsp tapioca flour
• 300 g water
• 4 g chicken stock powder
• 4 g broth powder (mushroom bouillon, granules)
• 2 m.-large shiitake mushroom(s), dried
• 25 g Mu-Err mushrooms (Judas ear), dried
• 100 g Shimeji mushrooms, white-capped
• 2 tbsp sunflower oil
• 1 tbsp sesame oil, dark
• 50 g coconut milk, 24% fat content
• n. B. Salt and pepper, black, freshly ground
• e.g. nutmeg, freshly grated
• 2 tbsp soup vegetables

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour

A hearty and filling soup from the Hunan cuisine of China.

Cut the thawed chicken breast across the grain into approximately 4 mm thin slices (use a bread and sausage slicer if possible). Cut the slices crosswise into thirds. Mix all the marinade ingredients together and marinate the meat until ready to use. Strain shortly before use and drain well. Bring the water to a boil, dissolve the chicken stock and mushroom stock powder in it. Cover and soak the shiitake mushrooms in approximately 100 g of the stock for 30 minutes. Soak the mu-err mushrooms in lukewarm, fresh water. Change the water twice. Remove the substrate from the shimeji mushrooms and halve the mushrooms crosswise. Gently squeeze the stock from the soaked shiitake mushrooms and return it to the saucepan. Use only the caps and chop them into bite-sized pieces. Discard the tough stems. Remove the tough root ends from the soaked mu err mushrooms and chop the caps into bite-sized pieces. Add all the mushroom pieces to the saucepan and simmer for 10 minutes. Heat the sunflower oil in a wok until very hot. Add the well-drained chicken pieces and stir-fry for 90 seconds. Drizzle with sesame oil and add to the saucepan. Season to taste with coconut milk, salt, pepper, and nutmeg. Ladle the finished soup into serving bowls, sprinkle with vegetables, serve, and enjoy. Note: This chicken and mushroom soup can be cooked year-round.