For all those who are sure that complex soup is impossible to cook at home from simple and fairly affordable (in the nearest far from gourmet supermarket of purchased) products - a recipe that is easy to repeat. And the result is wonderful.
In general, this is a mushroom sweet and sour soup, hinting at Asian cuisine.
But, given the regionalization (interesting, can I put it that way?), This is no longer a purely Asian cuisine, but the most, that neither is real fusion. Globalization, blurred boundaries, what you want!
The taste is mmm... delicious. Very bright and sparkling. Salivary. Works well even for those who do not have a good appetite.
So, we take:
Chicken fillet - raw, of course
- Chicken broth - one and a half liters. I already wrote that I usually cook broth for future use and store it in the freezer, so I write that we take broth. If you don't have a stock, you have to cook. To do this, you can take the most common Deshman soup set, if there is no chicken skeleton.
- Mushrooms - according to Asian principles, we need an assortment of everything at hand. I had supermarket oyster mushrooms with mushrooms on hand, and also dry shiitake mushrooms.
- Noodles: I had flat rice (you can replace any, even homemade)
- One lemon
- Several cloves of garlic (to taste)
- Ginger root - I had fresh, grated, about a tablespoon, I do not advise replacing it with dry one.
- Chili pepper (I took quite a bit, but everyone tastes here)
- Soy sauce - from a couple of tablespoons and above
- Honey - about a spoon (someone may need more)
- Fish sauce - a tablespoon. If you don't like him specifically, you can exclude it.
- Bunch of green onions
How we cook:
Pour boiling water over the shiitake and soak it.
While they are swelling with us, on the grill or in a hot skillet without oil, fry the chicken fillet - 3-4 minutes on each side over high heat, and another 2-3 minutes - on low. Set aside, covering with a plate and covering it with a towel - so that it does not get too cold.
Cut oyster mushrooms and champignons into small pieces. When the shiitake is soaked - and it (after removing the leg).
Finely chop three ginger, garlic and chili.
Now we heat a little oil in a frying pan, and send ginger, shiitake, garlic and chili there. Fry for a couple of minutes, then transfer to a saucepan, fill with broth and bring to a boil.
However, if you have a thick-walled pan, it is quite possible to fry directly in it.
As soon as the broth boils, we send the remaining mushrooms to it - champignons and oyster mushrooms. Cook for about five minutes, add soy sauce and honey, and then send noodles to the soup.
The readiness of the soup is determined by the readiness of the noodles: as soon as it has reached the "condition" as you like, remove the pan from the heat and begin to "play" with seasonings.
Squeeze a quarter of lemon into the soup, add finely chopped green onions and fish sauce. Let's try. If the taste is not very good for you, we straighten it - whether with soy sauce (if necessary saltier), lemon (if necessary more sour), honey (if necessary sweeter).
Now we cut the chicken fillet, send it straight to the soup, or, if someone likes it more, put it in plates, and fill it with soup on top.
Bon Appetit!