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water mixed dried mushrooms chicken carrot jalapeno pepper fresh ginger garlic whole black peppercorns sugar firm tofu lime fresh mint fresh basil fresh cilantro soy sauce
Viewed: 38 - Published at: 9 years agoIngredients
- 6 cups water
- 1/2 cup mixed dried mushrooms, such as porcini, shiitake, oyster, or wood ear
- 1 whole chicken breast (about 10 ounces)
- 1 carrot, roughly chopped
- 1 tablespoon roughly chopped jalapeno pepper
- 1 1/2 tablespoons roughly chopped fresh ginger
- 3 garlic cloves, crushed
- 1 teaspoon whole black peppercorns
- 1 tablespoon sugar
- 1/2 cup firm tofu, cut into 1/4-inch dice
- Juice of 1 lime (about 3 tablespoons)
- 1 1/2 tablespoons roughly chopped fresh mint
- 1 1/2 tablespoons roughly chopped fresh basil
- 1 1/2 tablespoons roughly chopped fresh cilantro
- 1 teaspoon soy sauce
Method
- Bring the water to a boil in a medium saucepan.
- Remove from heat, and add the mushrooms; let sit until softened, at least 30 minutes.
- Strain the mushrooms through a cheesecloth-lined sieve to remove any sandy grit; discard the mushrooms.
- Return the mushroom broth to a clean medium saucepan, and add the chicken, carrot, jalapeno, ginger, garlic, and peppercorns.
- Bring just to a boil; reduce heat, and simmer over medium heat 20 minutes, or until the broth is reduced to about 4 cups.
- Strain through a fine sieve back into the saucepan, reserving the broth and discarding everything but the chicken.
- Remove the chicken meat from the bones, and shred the meat.
- Return the chicken meat to the mushroom broth; add the sugar, tofu, lime juice, herbs, and soy sauce, and stir to combine.
- Transfer to a covered container; refrigerate until well chilled, at least 2 hours or overnight before serving.
- (Per serving)
- Calories: 149
- Fat: 6g
- Cholesterol: 32mg
- Carbohydrate: 11g
- Sodium: 188mg
- Protein: 14g
- Fiber: 1g
