Chinese chicken soup

Ingredients for 6 servings:

• 500 g chicken breast fillet(s)
• 1 jar bamboo shoot(s)
• 1 onion(s)
• 250 g mushrooms, small
• 35 g dried mushrooms (shiitake)
• 1 ½ liters of chicken broth
• ½ liter vegetable broth
• 1 pack of glass noodles
• 1 dash of light soy sauce
• Spice mix (Chinese spice)
• oil
• salt and pepper
• e.g. chili pepper(s)

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Soup with chicken, bamboo, mushrooms and glass noodles

Soak the shiitake mushrooms in cold water for 1 hour. Cut the meat into bite-sized pieces and season generously with Chinese spices. Rinse the bamboo shoots and drain. Cut the mushrooms into quarters or slices. Cut the onions into eighths, then halve the eighths again, and then separate the individual layers; you should end up with onion strips about 0.5 cm wide. “Disassemble” the glass noodles (they always come in balls from the package) and cut them to the desired size. Bring the chicken stock and vegetable stock to a boil in a saucepan. Drain the soaking water from the shiitake mushrooms, quarter the mushrooms, add them to the broth, and cook. Brown the meat all over in a pan with a little oil, remove from the pan, transfer to a bowl, pour over a dash of soy sauce, and set aside, covered. Sauté 2/3 of the mushrooms and the onions in the pan, season with salt and pepper, and add to the broth. Briefly fry the bamboo shoots in a pan and then add them to the broth. Add the meat, soy sauce, and glass noodles to the broth and let the soup simmer for another 5 minutes. Add the remaining raw mushrooms and season to taste with salt, pepper, and soy sauce. If you like it spicier, add a finely chopped chili pepper. Instead of glass noodles, you can also add Chinese egg noodles to the soup.