Ingredients Jump to Instructions ↓

  1. Marinade:

  2. 1/8 teaspoons garlic powder

  3. 1 teaspoon dry sherry

  4. 1 teaspoon sugar

  5. 1/2 teaspoon light soy sauce

  6. 2 boneless, skinless chicken breasts, cut into bite-sized pieces

  7. Soup:

  8. 4 dried black Chinese mushrooms

  9. 6 cups chicken stock

  10. 1 pound Chinese winter melon, peeled and cut into 1/4-inch-thick slices

  11. 1 tablespoon minced ginger

  12. 1/2 teaspoon salt

  13. 1 1/2 teaspoons light soy sauce

  14. 2 teaspoons peanut oil

Instructions Jump to Ingredients ↑

  1. Prepare Marinade: In a large bowl, combine garlic powder, sherry, sugar and soy sauce; add chicken, tossing to coat chicken with marinade. Set aside to marinate for 15 minutes.

  2. Prepare Soup: In a small bowl, soak black mushrooms in boiling water to cover for 20 minutes or until softened; discard water. Slice mushrooms.

  3. In a large pot, heat stock to a simmer. Add winter melon, black mushrooms, and ginger; simmer for about 25 minutes or until melon is tender.

  4. Add chicken and marinade mixture; stir well. Add salt, soy sauce, and peanut oil. Simmer until chicken is tender and cooked through, about 30 minutes.


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