Prep 10 mins
Cook 10 mins
Chinese believe that watercress are good for removing heatiness. If you are taking the soup for this purpose, do not add in the sesame oil.
- 1 chicken breast, skinless,deboned and sliced into small pieces
- 6 canned shiitake mushrooms, sliced thinly
- watercress, cut into 2 portions (a handful)
- 6 cups chicken stock
- 1⁄4 teaspoon salt
- 1 teaspoon cornflour
- 1 teaspoon rice wine
- 1 dash pepper
- 1⁄2 teaspoon sesame oil
- Marinate chicken with salt, cornflour and rice wine, pepper and sesame oil.
- Bring chicken stock to boil in a saucepan.
- Add in the mushrooms and cook for 2 minutes.
- Add in the chicken and stir to separate the chicken slices.
- When soup starts to boil, add in the watercress and stir.
- Cook for 1-2 minutes.
- Remove and serve in a soup bowl.
easy, delicious, and satisfying! I'll definitely add this to my repertoire.
I made this soup with leftover bones and meat from a roast chicken. I use dried shitake mushrooms because the flavor is concentrated. I also added about a tablespoon of soy sauce, a thumb sized piece of peeled and crushe ginger, and i/2 cup washed raw rice at the beginning and simmered the bones and stock until the rice was done. Then I added the watercress. Since the rice thickens the soup I did not need cornflour. I also cannot find cornflour. Cornstarch is usually used as a thickener in Chinese cuisine. Thanks for a great recipe
Nice flavors - comforting, but full of variety. I sort of made this soup: I used tofu! It was still pretty good even with the tofu, but I think it would be better with the chicken in it. I also used fresh shiitake mushrooms and found that it might have been better to cook those for longer than 2 minutes at the beginning.