Chicken Shiitake Mushroom and Chilli Broth
A wholesome, deeply comforting soup crafted from slow-simmered stock, aromatic garden vegetables, and fresh herbs, served with crusty bread.
Ingredients
- • 4 chicken thighs (skinless - on the bone)
- • 10 g ginger (sliced)
- • 400 g shiitake mushrooms (roughly chopped)
- • 4 spring onions (shredded)
- • 1 litre water (enough to just about cover the thighs - might be more/less)
- • 1 dash soy sauce (or you can use Tamari for gluten free)
- • 2 tbsp oyster sauce
- • low calorie cooking spray
- • 1 tbsp sweet chilli sauce
- • 1 tsp honey
- • 2 tbsp corn flour (mixed with 3 tbsp water)
- • 25 ml Shaoxing rice wine
Preparation Steps
Add low calorie cooking spray to Instant Pot and sauté the ginger for 3 minutes.
Add chicken thighs and cook till sealed (approx 5 mins).
Once meat is sealed, deglaze the pan with a splash of Shaoxing rice wine making sure to unstick any bits that may have stuck to the bottom.
Fill with enough water to come to the level of the thighs.
Add all the other ingredients except the cornflour/water mix - stir well.
Set Instant Pot to manual pressure and cook for 45 mins.
Allow for natural release (10-15 mins) and then remove thighs from broth.
Carefully take the meat off the thigh bones and shred the meat. Return the shredded meat to the pot.
Add cornflour/water mix and stir until you reach the thickness that you require.
Sauté for 5-10 mins to thicken the sauce.
Serve over rice or noodles.