4 Servings 45 min Cook
8 Mushroom Mushrooms
3 Cup Chicken Stock
2 Tbsp Soy Sauce
2 Tsp packed Brown Sugar
1 Dash Salt
1 Tsp Cornstarch
6 Breast, bone and skin removed Chicken Breast
1 Tbsp Ginge
Soak the mushrooms in the hot broth for 20 minutes.
Use a bowl or a smaller pot to keep the mushrooms submerged in the broth.
While the mushrooms are soaking, mix the soy, sugar, salt, and corn starch in a large bowl.
Make sure there are no corn starch lumps.
Add the chicken and ginger to the bowl, toss to coat with the marinade, and set aside.
When the mushrooms have softened, remove from the broth (saving the soaking liquid) and slice thin.
Add the mushrooms into the bowl with the chicken.
If the soaking broth has grit in it, pour the soaking water though a fine-meshed sieve lined with a paper towel into another bowl.
Put the chicken mushroom mixture, and the mushroom soaking liquid into a pot and bring to a boil.
Lower the heat to a bare simmer, cover the pot and cook gently for 25 minutes.