Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Monday, April 9, 2018

Asian Chicken and Mushroom Soup

Embrace the chilly spring temps with this brothy and flavorful combination of chicken, mushrooms, and vegetables. Salt your chicken thighs, and then brown with a little bit of vegetable oil in a large pot over high heat. Cook approximately four minutes per side, and then set aside.

Turn the heat down to medium, add some more oil, then throw in some drained canned baby corn, snow peas, chopped scallions, sliced shitake mushrooms, and a package of enoki mushrooms making sure to separate them into smaller clumps. Let it all cook for a few minutes then stir in a tablespoon of fresh ginger, followed by the cut up chicken thighs.

Add enough chicken stock to the pot to barely cover all of the ingredients, bring to a boil, then turn down the heat and simmer for fifteen minutes. Add a quarter cup of soy sauce, two tablespoons of Asian fish sauce, and a teaspoon of sesame oil. Make sure to salt and hot sauce to taste before serving.

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