Chicken and mushroom soup - a specialty of the Northwest mountains and forests

Shiitake mushrooms in general, and especially wild shiitake mushrooms from the Northwest region, are not only a delicious and attractive dish; they also have health benefits, anti-aging, and help prevent cardiovascular diseases and cancer.

1. A few words about Chicken and Mushroom Soup

This dish is made with simple ingredients and is easy to cook; light chicken and mushroom soup made from chicken broth, with the characteristic aroma of Northwest mushrooms mixed with the rich flavor of sweet corn kernels.

There is nothing better than starting the party with an appetizer of chicken soup, helping you fill your stomach when you are hungry. The soup is simmered from corn and shiitake mushrooms, so it has a moderate sweet taste. The soup is thick, take a spoonful of soup and you will feel the aroma of vegetables mixed with chicken fibers in your mouth.

This dish is not only nutritious but also helps you feel less bored and digest more easily after days of consuming a lot of fat.

2. To make this dish, you need to prepare the following ingredients:

– 300g – 400g chicken, but it is best to use chicken breast or thigh meat;
– 3 – 4 Northwest forest shiitake mushrooms (if not available, use regular shiitake mushrooms);
– 1-2 large corn kernels (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 onion.

3. How to do as follows:

Step 1: Wash the chicken breast (thigh) with diluted salt water, then put it in a pot and pour cold water over the chicken. Bring to a boil, occasionally skimming the foam to keep the broth clear.

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

Step 3: Soak Northwest forest mushrooms in warm water until they expand, cut off the stems, and chop finely.

Step 4: Beat egg whites in a bowl.

Step 5: Mix two tablespoons of tapioca starch with about three tablespoons of water, stir well to dissolve the starch when cooking and avoid clumping.

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

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

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

Step 9: Slowly pour the diluted tapioca starch into the pot, stirring with a small spoon while pouring. Adjust the amount of tapioca starch to suit your taste, whether you want it thick or thin.

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

Finally, scoop into a bowl, add a few drops of sesame oil and garnish with a few sprigs of coriander. Best served hot.

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