Shredded Chicken With White Fungus Soup

Ingredients:
  • 2 oz white fungus
  • 8 oz chicken breast
  • 4 mushrooms
  • 3 oz yellow chives
  • 1 tbsp minced Chinese ham
  • 4 measuring cup water

    Seasoning for chicken breast:
  • 1 tbsp light soy
  • 0.5 tsp cornflour
  • 0.5 tsp oil
  • 0.25 tsp sugar
  • 1 tbsp egg white
  • 0.5 tbsp water

    Soaking ingredients for white fungus:
  • 1 tsp Shaoxing wine
  • 2 slices ginger
  • 1 stalk spring onion

    Sauce:
  • 2 tbsp cornflour
  • 4 tbsp water
    • Method:
    1. Soak white fungus for 1 hour. Clean and drain. Boil 0.5 pot water, put in white
    fungus and soaking ingredients. Cook for 5 minutes. Drain well.
    2. Shred chicken breast and mushrooms. Section yellow chives. Marinate chicken shreds
    with seasoning for 15 minutes. Saute chicken shreds in 70% cooked oil. Drain well.
    3. Heat wok with 0.5 tsp oil. Sprinkle with wine. Add water, 0.5 tsp salt and 0.5 tsp
    sugar. Bring to boil. Put in white fungus, chicken shreds and mushroom shreds.
    Boil again. Add sauce.
    4. Put yellow chives in stock pot. Pour in soup. Sprinkle with minced ham. Serve hot.

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