鲜甜菌菇汤 Asian Style Mixed Mushroom Soup

鲜甜菌菇汤 Asian Style Mixed Mushroom Soup

鲜甜菌菇汤

{材料} 杏鲍菇（洗净切片）， 鸿禧菇，白玉菇（去蒂，洗净），肉碎（用一点米酒和酱油腌5分钟）， 枸杞， 姜碎，蒜碎和小红葱碎适量。

{调味料} 盐1茶匙，酱油1汤匙和胡椒粉少许。

{做法}

1. 起油锅炒香姜蒜葱碎后，放入肉碎翻炒至熟备用。

2. 取一大深锅，注满适量的水或鸡汤煮至滚后，加入做法1的肉碎和其它材料用中火煮上大约30分钟或更久。（依个人对菇类的口感要求哈！）

3. 最后，调入调味料再煮上10分钟即可。

Asian Style Mixed Mushroom Soup

{Ingredients} King oyster mushroom (wash and slices), Hongxi mushroom, shimeiji mushroom (remove the bottom parts and washed), ground chicken (marinate with some rice wine and soy sauce for 5 mins), goji berries, some chopped ginger, garlic and shallots.

{Seasonings} Salt x 1 tsp, soy sauce x 1 tbsp and some pepper.

{Method}

1. Heat up oil to sauté chopped ginger, garlic and shallots till fragrant, add in ground chicken to stir-fry till cook and set aside.

2. Use 1 deep pot, filling with right amount of water or chicken stock and bring to boil, add in method 1 ingredient and others ingredient, simmer cook for about 30 mins or longer (according to personal preference on the softness of the mushrooms.)

3. Lastly, season in the seasonings and cook for another 10 mins.

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