Ingredients:
250g chicken - cut into bite sizes
2 (abt 200g) flower mushroom -soaked in water for at least 2 hours to soften, then cut into large pieces
4 shallots - sliced thinly
1 inch ginger - sliced into long thin stripes
4 garlic - sliced thinly
1 tbsp balsamic vinegar
1/2 tbsp sesame oil
1/2 tbsp dark sauce
2 tbsp olive oil
salt to taste (add sparingly)
2 stalks of spring onions - sliced/shredded
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Preparation:
When oil is heated, saute the shallots, ginger and garlic for about 3-4 mins.
Add in the chicken pieces. Stir when needed to brown the chicken pieces
Pour in 1/2 litre of water as well as the vinegar, sesame oil, dark sauce and salt.
Simmer on low heat until the soup starts to bubble and the chicken is cooked.
Skim away any impurities and scoop out the extra floating oil.
Off the heat. Just before serving, garnish with the spring onions.
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