1/2 cup dried brown mushrooms, soaked and then sliced
1/2 cup dried black mushrooms, soaked and then sliced
1tbspoil
6cupschicken stock
1 cup shredded cooked chicken
3 green onions, finely chopped
1/4 tsp monosodium glutamate (optional) Salt to taste
1 tbsp light soy sauce
2 tsps Shao Hsing wine or dry sherry (optional)
Pinch ground white pepper
1tspcornstarch or arrowroot blended with 1 tbsp stock
Instructions
#A classic combination which works well.#
Stir-fry the mushrooms in the oil for 2 minutes and then remove them.
Bring the stock to the boil in a large pan with the remaining ingredients, apart from the cornstarch and mushrooms.
Add the blended cornstarch and the mushrooms, and simmer for 1-2 minutes. Serve immediately.
#COOK'S TIP#
It is well worth hunting for the dried mushrooms as they taste wonderful. They are available in health food stores and Chinese supermarkets.