Summary

Ingredients

• 500 g chicken breast fillet (s)
• 1 jar bamboo shoot (s)
• 1 onion (s)
• 250 g mushrooms, small
• 35 g mushrooms, dried (Shiitake)
• 1 ½ liter chicken broth
• 0.5 liter ½ vegetable stock
• 1 packet glass noodles
• 1 dash soy sauce, light
• Spice mixture, (Chinese spice)
• oil
• salt and pepper
• chilli pepper (s)

Print Recipe Pin Recipe

Instructions

1. Let the shiitake mushrooms soak in cold water for 1 hour. Cut the meat into bite-sized pieces and season strongly with Chinese spices. Rinse and drain the bamboo shoots. Cut the mushrooms into quarters or slices. Cut the onions into eighths, then halve the eighths again and then loosen the individual layers; the onion strips should be about 0.5 cm wide. The glass noodles (always comes out of the packaging as a ball) disassemble and cut to the desired size.
2. Bring the chicken stock and the vegetable stock to the boil in a saucepan. Pour off the soaking water from the shiitake mushrooms, quarter the mushrooms, add to the broth and cook with them.
3. Fry the meat all around in a pan with a little oil, remove from the pan, place in a bowl, pour a dash of soy sauce over it and set aside, covered.
4. Fry 2/3 of the mushrooms and onions in the pan, season with salt and pepper and add to the broth. Briefly fry the bamboo shoots in the pan and then add them to the broth as well. Add the meat with the soy sauce and the glass noodles to the broth and let the soup simmer for another 5 minutes. Add the remaining raw mushrooms and season the soup with salt, pepper and soy sauce
5. If you like it spicier, you can also cook a chopped chilli pepper. Instead of glass noodles, you can also add Chinese egg noodles to the soup.