Chicken Soup for the Jobless Soul

 

Hoping to cook this tomorrow.

Ingredients

• 2 boneless chicken thigh, trimmed fat and skin, cut into chunk pieces, seasoned with 1 tablespoon each of light soy sauce and white pepper, and sprinkle some cornstarch, for at least 15 minutes

· 200 gram of celery, cut into pieces, crosswise

· 100 gram of white radish, halved lengthwise and cut into thin slices

· 1 carrot, cut into pieces, crosswise

· 50 gram Golden needle mushroom, trimmed root

· 1 cube chicken stock

Optional: 

· 1/4 piece of bamboo shoot, halved and cut into thin slices

· 1/2 small root of lotus root (about 5 slices), halved lengthwise and cut into thin slices

· 5 fresh Shiitake mushroom, trimmed root and cut into small pieces

Instructions:

1) Heat large pot with butter and olive over medium-high fire. 

2) Place chicken thigh followed by mushrooms and vegetables into pot to sauté for a minute.

3) Add in water and bring it to a boil. Add and dissolve chicken stock cube in the pot.

4) Cover pot with lid. Reduce heat to low fire to stew the ingredients for at least 2 hours, or until ingredients are soften. 

5) Stir in salt and continue to stew for 10 minutes before heat off. 

6) Serve hot.