Chinese Chicken and Mushroom Soup
Ready in about 20-25 minutes
¾ pound cooked skinless, boneless chicken, sliced into thin shreds
1 bunch scallions, trimmed and chopped
½ inch piece root ginger, peeled and grated
1 cup small shiitake or button mushrooms, sliced
2 tablespoons dark soy sauce
2 tablespoons dry sherry
2 level teaspoons light brown sugar
5 cups chicken stock
¾ cup carrots, peeled and sliced
1 cup baby corn, trimmed and sliced
Place the chicken in a bowl and stir in the scallions, reserving a few for garnishing. Add the ginger, mushrooms, soy sauce, sherry and sugar, mix well and set aside.
Pour the stock into a large saucepan and bring to a boil. Add the carrots and baby corn and simmer for 1 minute. Stir in the chicken mixture, bring back to a boil and simmer for 10 minutes.
Serve the soup garnished with the reserved scallions.