Shredded Chicken Soup

William (Uncle Bill) Anatooskin's Note:

This recipe was given to me in 1981 by a famous Chinese Cook. A very light but tasty broth like soup.

• Total Time: 43 mins
• Prep Time: 20 mins
• Cook Time: 23 mins

Ingredients:

Servings: 6

• 4 ounces cooked chicken breasts , shredded
• 1 teaspoon tapioca starch
• 1 tablespoon light soy sauce
• 1 teaspoon Chinese wine
• 5 cups water
• 4 dried Chinese mushrooms , soaked and shredded
• ¼ cup bamboo shoot , shredded
• 1 tablespoon chopped green onion
• ¼ teaspoon shredded fresh gingerroot
• 1 tablespoon chicken soup base or 1 chicken bouillon
• 1 teaspoon salt
• 1 teaspoon granulated sugar
• 1 tablespoon dark soy sauce
• 4 drops sesame seed oil
• 1⁄8; teaspoon white pepper
• ¼ teaspoon Accent seasoning or ¼ teaspoon msg (optional)
• 2 tablespoons tapioca starch
• 1⁄3; cup water

Directions:

1. Cook chicken breasts on a grill until just done, about 3 to 4 minutes.
2. Shred chicken and place in a mixing bowl.
3. In a small bowl, mix together 1 teaspoon of tapioca starch, light soy sauce and Chinese cooking wine.
4. Pour mixture over shredded chicken, mix well and marinate for 15 minutes.
5. In a small bowl, soak Chinese mushrooms until soft.
6. Shred or cut mushrooms very thin.
7. In a large saucepan, add 5 cups of water; bring to boil.
8. Add marinated chicken and marinate, shredded bamboo shoots, chopped green onion, shredded ginger root, and cook for 5 minutes.
9. Add chicken soup base, salt, sugar, dark soy sauce, sesame seed oil, white pepper and Accent.
10. Cook for 3 minutes.
11. In a small bowl, mix together tapioca starch and 1/3 cup water until smooth.
12. While soup is still boiling, add tapioca starch mixture to soup, stirring constantly until soup thickens slightly.