Shiitake chicken soup - a specialty of the Northwest mountains and forests

Shiitake mushrooms in general, and especially wild shiitake mushrooms in the Northwest, are not only a delicious and attractive dish; It also has the effect of improving health, anti-aging, and helps prevent cardiovascular diseases and cancer. 

1. A few words about Shiitake Chicken Soup 

This dish has just simple ingredients and is easy to cook; frugal shiitake chicken soup made from chicken broth, with the typical aroma of Northwest shiitake mushrooms mixed with the nuttiness of juicy corn kernels.

There's nothing better than starting the party with an appetizer of chicken soup, to help you fill your stomach when you're hungry. The soup is stewed from corn and shiitake mushrooms, so it has a moderately sweet flavor. The soup is thick, try a spoonful of soup and you will feel the aroma of the vegetables mixed with the chicken fibers in your mouth.

The dish is not only nutritious but also helps you avoid boredom and digest easier after days of high-fat intake.

2. To make this dish, you must prepare ingredients including:

– 300g – 400g of chicken, but it is best to use chicken breast or thigh meat;
– 3-4 ears of Northwest wild shiitake mushrooms (if not available, use regular shiitake mushrooms);
– 1-2 large ears of corn (called corn in the South);
– 1 egg white;
– 2 tablespoons tapioca starch (or cornstarch);
– Adequate amount of salt, pepper, seasoning powder, sesame oil;
– A little coriander and dried onions.

3. How to do as follows:

Step 1: Take the chicken breast (thigh) and wash it with diluted salt water, then put it in a pot and pour cold water to cover the chicken. Boil, occasionally skim the foam to keep the broth clear.

Step 2: After boiling, use your hands to tear the chicken into small strips.

Step 3: Soak Northwest forest shiitake mushrooms in warm water to bloom, cut off the legs, and chop finely.

Step 4: Beat egg whites in a bowl.

Step 5: Mix two tablespoons of tapioca starch with about three tablespoons of filtered water, stir well until the powder dissolves while cooking without clumping.

Step 6: Remove the leaves and beard from the corn, use a knife to remove the corn kernels and put them in a bowl.

Step 7: Heat two tablespoons of cooking oil, fry the dried onions until fragrant, then add chicken and mushrooms and stir-fry for about 5-7 minutes.

Step 8: Add the corn and boiled chicken broth and cook together, season with salt and seasoning to taste, and continue cooking for about 10 to 15 minutes until the corn kernels are soft.

Step 9: Slowly pour the diluted tapioca starch into the pot, stirring well while preparing. Pay attention to adjusting the amount of tapioca starch to suit your taste.

Step 10:
– Finally, slowly add a small bowl of egg whites, using chopsticks to stir clockwise so that the whites create beautiful patterns.
– Wait for the egg whites to boil again, turn off the heat, sprinkle a little pepper on the surface.

Finally, scoop it into a bowl, add a few drops of sesame oil and decorate with a few coriander stalks. It's best when it's hot.

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