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8 large or 16 small mushrooms 1 tblsp oil 1 clove garlic, crushed 2 tsp fresh ginger, peeled and finely chopped 2 raw chicken breasts, thinly sliced 1.5 litres chicken stock 125g bamboo shot, thinly sliced salt and pepper 125g uncooked Kenya (needle) beans, whole 2 spring onions, sliced |
Gluten-free Low-carb Dairy-free Egg-free Nut-free Sugar-free |
If you can get dried Chinese mushrooms, these are the best. Alternatively, use straw mushrooms (available in tins from Chinese supermarkets), oyster mushrooms or ordinary mushrooms (in order of preference).
If using dried mushrooms, put them into cold water to cover and soak for 1 hour. Squeeze dry.
Slice mushrooms thinly, removing hard parts, if present.
Heat oil in pan, fry garlic and ginger together for 1 minute until browning. Add mushrooms and cook for a further 1-2 minutes.
Stir in chicken. Add stock and bamboo shoot. Season, bring to the boil and simmer for 2-3 minutes.
Top and tail the beans and add to the soup. Simmer for another 3-5 minutes.
Stir in onions and serve hot.
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