Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Serves 4
By Matt TebbuttFrom Saturday Kitchen
Ingredients
- 1 tbsp vegetable oil
- 1 boneless chicken thigh, cut into thin strips.
- 3 Paris brown or shiitake mushrooms, thinly sliced
- 2 garlic cloves, peeled and finely chopped
- 1 tsp finely chopped ginger
- 1 litre/1¾ pints chicken stock
- 1 free-range egg, beaten
- 1 tsp sesame oil
- 2 tsp soy sauce
- 1 tsp chilli oil
- splash black vinegar
- 2 spring onions, thinly sliced
- 1 bird’s-eye red chilli, finely chopped
- salt and freshly ground black pepper
Method
-
Heat the oil in a saucepan and fry the chicken until cooked through and golden-brown. Remove from the pan and set aside.
-
Add the mushrooms to the pan and fry for a minute, then add the garlic, ginger and stock. Bring to the boil, then simmer for 10 minutes.
-
Mix the egg with the sesame oil, soy sauce, chilli oil and vinegar and pour into the broth, beating as you go. Taste and season with salt and pepper.
-
Ladle into bowls and garnish with the spring onions and chilli.
