Spicy Chicken Breast with Baby Corn & Mushroom Soup

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Spicy Chicken Breast with Baby Corn & Mushroom Soup

Every now and then you crave for some hearty and comfort food and this Spicy Chicken Breast with Baby Corn & Mushroom Soup fits the bill:       

 Ingredients:

5 oz. boneless chicken breast portion, cut into thin strips

1 pc. fresh ginger root, finely chopped

2 pc. lemongrass, stalk cut into half

1 red chili, seeded and thinly sliced

8 baby corn cob, halved lengthways

3 cups hot chicken stock

½ cup straw mushroom cut into half

4 pcs. Kaffir leaves

salt & pepper to taste

 

Procedure:

  1. Place the chicken strips, chopped ginger, lemongrass and chili in a pot.
  2. Add the halved baby corn.
  3. Pour over the hot chicken stock and cover the pot for 10-20 minutes.
  4. Add spring onions/kaffir leaves and straw mushrooms, cover and return the pot for 10 more minutes.
  5. Finally, season with salt and pepper. Serve hot.

 

For more Recipes, enroll at Culinary Arts Centre

M/F Cockloft, Wing Tat Commercial Building

#97 Bonham Strand East, Sheung Wan, Hong Kong

For more enquiries please call us at 2850 7724 / 2850 7408 / 28507438 / 28507714

 

 

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