Name of Recipe: Asian Chicken & Mushroom Soup
Number of People: 4 serves
Ingredients:
1 onion, peeled and halved
2 cm piece of ginger, peeled
1 tablespoon of any nut oil - I used Macadamia
1 tablespoon sesame oil (I used toasted sesame oil)
1 litre chicken stock
2 chicken marylands, skin removed and cut in half at the leg joint
1 lemongrass, bruised and cut in half crossways
70g button mushrooms, sliced
4 spring onions, sliced
1 tablespoon soy sauce
4 tablespoons dry sherry
S & P to taste
Preparation:
Chop onion and ginger 3 sec/speed 5.
Add the oils and cook 5 mins/varoma temp/reverse/speed 1.
Add stock, chicken pieces and lemongrass and cook 10 mins/varoma temp/reverse/speed 1 or 2.
(use speed 2 if the chicken is not moving freely)
Reduce temperature to 100oand cook a further 10 mins/reverse/speed 1 or 2.
Add the rice and cook 15 mins/100o/reverse/speed 1 or 2.
Remove the chicken pieces, allow to cool slightly then remove the meat and chop or shred.
Return the meat to the bowl along with mushrooms, spring onions, soy sauce and sherry.
Cook 5 mins/100o/reverse/speed 1.
Remove lemongrass and season to taste.
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