Preparation materials will include:
1/2 chicken or 500g chicken
200g fresh shiitake mushroom or straw mushroom
1/2 napa cabbage
1 carrot
1 shallot
Scallions, cilantro
salt, seasoning powder, fish sauce, pepper, cooking oil
How to do
Step 1: Pre-processing ingredients
Wash chicken with diluted salt water, drain and chop into bite-sized pieces. You can blanch the chicken briefly in boiling water to make the broth clearer.
Cut off the stems of the mushrooms, wash them quickly with clean water and drain. Peel and wash the napa cabbage, cut into bite-sized pieces. Peel carrots, slice. Peel shallots, mince.
Step 2: Marinate and stir-fry chicken
Marinate the chicken with a little seasoning, fish sauce, pepper and minced shallots for about 15 minutes to let the meat absorb the flavor.
Add a little cooking oil to the pot, sauté shallots until fragrant, then add chicken and stir-fry until firm. When the chicken meat changes color and becomes fragrant, add enough water to the pot and bring to a boil.
Step 3: Cook the soup
When the water boils, reduce the heat, remove the foam to make the broth clear. Cook for about 15-20 minutes until the chicken is soft.
Next, add carrots and mushrooms and cook for another 5-7 minutes. When the ingredients are almost cooked, add napa cabbage in the end so that the vegetables retain their sweetness and do not become mushy.
Step 4: Season and complete
Season again to taste. Turn off the heat, add scallions, cilantro and a little ground pepper to make the soup more fragrant.
Chicken mushroom and napa cabbage soup should be served when still hot. The dish has a light sweetness from chicken, mushrooms and vegetables, suitable for eating with white rice in family meals.
