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🍽️ Spicy Chicken Soup with Mu-Err Mushrooms

124 kcal · 30 min · 4 servings

Ingredients

• 20 g dried Mu-Err mushrooms
• 200 g bamboo shoots (jar)
• 280 g chicken breast fillet (2 chicken breast fillets)
• 2 garlic cloves
• 1 red chili pepper
• 1 tbsp sesame oil
• 800 ml chicken broth
• soy sauce
• 1 pinch brown sugar
• salt
• rice vinegar

Instructions

1. 1. Pour hot water over the dried mushrooms.
2. 2. Let the mushrooms soak according to the package instructions.
3. 3. Remove the soaked mushrooms from the water.
4. 4. Let the mushrooms drain well.
5. 5. Cut the bamboo shoots into thin strips.
6. 6. Rinse the chicken breast fillets under cold water.
7. 7. Pat the chicken meat dry with a kitchen towel.
8. 8. Cut the chicken meat into strips.
9. 9. Peel the garlic cloves.
10. 10. Slice the garlic into thin rounds.
11. 11. Wash the chili pepper thoroughly.
12. 12. Remove the stem and seeds from the chili pepper.
13. 13. Finely chop the chili pepper.
14. 14. Drain the soaking water from the Mu-Err mushrooms.
15. 15. Cut the Mu-Err mushrooms into bite-sized pieces.
16. 16. Heat some oil in a large pan.
17. 17. Add the chopped chili pepper to the hot pan.
18. 18. Add the garlic slices.
19. 19. Sauté the chili and garlic briefly.
20. 20. Deglaze the pan with the broth.
21. 21. Add the bamboo shoots to the pan.
22. 22. Add the Mu-Err mushrooms to the pan.
23. 23. Add the chicken strips to the pan.
24. 24. Let the soup simmer on low heat for about 5 minutes.
25. 25. Season the soup with soy sauce.
26. 26. Add a pinch of sugar.
27. 27. Season with salt to taste.
28. 28. Add some vinegar.
29. 29. Taste the soup and adjust seasoning if needed.

Nutrition per serving

• kcal: 124
• Protein: 20 g · Fett/Fat: 3 g · Carbs: 3 g