Ingredients:
Chicken breast (sliced) – 120 gms
Ginger juice – 1/2 tsp
Cornflour – 1/4 tsp
Cooking wine (vinegar) – 11/4 tbsp
Mushrooms (sliced thinly) – 2-3
Bamboo shoot (sliced thinly) – 1
Cucumber (sliced thinly) – 1
Chicken stock or water – 6 cups
Ajinomoto – pinchful
Salt – to taste
Method:
Marinate the chicken with ginger juice; cornflour and 1/4 tbsp cooking wine for 1 hour.
Bring the stock to a boil. Add chicken and stir in order to prevent sticking.
Remove scum from soup regularly. Add mushrooms, bamboo shoots and bring the soup to a boil. Add the cucumber lastly and simmer for 1-2 minutes. Serve hot (without draining).
