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Chicken and mushroom soup with crispy rice

A Clear based Chinese Soup
Recipe By : Niru Gupta
Type: Soups Serving: 4 Cooking Time: 30-40 minutes


  • Boneless Chicken breast, cubed 1 large (200 g)
  • Dried mushrooms, soaked 5-10 g
  • Spring onion, chopped fine cup
  • Carrots, chopped fine cup
  • Celery, finely chopped 1 tbsp or tsp dried celery
  • Chicken stock 5 cups
  • Water cup ]
  • Cornflour 3 tbsp ] mixed together
  • Salt 1 tsp or to taste
  • Soya sauce 1 tsp
  • Rice, cooked, drained and left to dry out about 8 hours or refrigerated overnight (you can use left-over plain boiled rice) cup


  • Bring stock to a boil, add chicken pieces and simmer 10-15 minutes, till chicken is tender.
  • Chop mushrooms and add along with the cornflour mixture and bring to a boil, stirring so as to avoid scorching.

  • Add the onions, carrots, celery, salt, soya sauce and simmer for 2-3 minutes and serve hot with the crispy rice on the side.

  • For the crispy rice: Separate the rice grains and deep fry in hot oil, drain on absorbent paper and serve.

  • Currently 3/5 Stars.
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Current Rating 3/5 (1 votes)
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