Chicken Soup with Ginger and Shiitake Mushrooms

Ingredients

• 1 ounce mushroom caps dried fresh ( is much preferable to in this recipe)
• 3 cups water boiling
• 1 pounds chicken thighs bone-in cut into chunks
• 1 inch ginger fresh peeled very thin sliced
• 2 Tbsp soya sauce gluten-free for version (use soy sauce )
• 2 teaspoons sugar 
• 1 pinch salt 
• 1 teaspoon cornstarch 

Equipment

• bowl
• paper towels
• pot
• sieve

Directions

1. Soak dried mushrooms: Soak the dried mushrooms in the hot water for 20 minutes. Use a bowl or a smaller pot to keep the mushrooms submerged in the water.
2. Marinate chicken: While the mushrooms are soaking, mix the soy, sugar, salt and cornstarch in a large bowl. Make sure there are no cornstarch lumps.
3. Add the chicken and ginger to the bowl, toss to coat with the marinade, and set aside.
4. Slice mushrooms, add to chicken: When the mushrooms have softened, remove from the water (saving the soaking liquid) and slice thin.
5. Add the mushrooms into the bowl with the chicken. If the soaking water has grit in it, pour the soaking water though a fine-meshed sieve lined with a paper towel into another bowl.
6. Cook chicken, mushrooms with mushroom soaking water:
7. Put the chicken mushroom mixture, and the mushroom soaking liquid into a pot and bring to a boil. Lower the heat to a bare simmer, cover the pot and cook gently for 25 minutes.
8. Serve hot.