Royal Chicken Soup

Recipe by Chef Lisa

Ingredients:

4 rice bowls of cooked Royal Umbrella Thai Hom MaliRice

Soup Base ingredients:

1.8 litre Hot rich chicken broth 

1 large Chicken breast 

50g Canned button mushroom, sliced 

4 pieces Bamboo Pith, soak to soften and cut intorings

50 g Cabbage,blanched

1 tablespoon Oyster Sauce 

1 Coriander sprig 

1 teaspoon Chinese Cooking Wine (Optional)

11/2 tablespoon Water chestnut starch mixture (mixed with ½ bowl of water to thicken)

White pepper to taste

For Garnishing:  Spring onions (chopped) andfried garlic chips

Instruction:

1.     Cook chicken breast in broth.Once fully cooked, remove and shred the chicken meat. Set aside.

 2.     Add button mushroom, bamboo pith and blanched cabbage into the hot broth. Bring to a boiland add in the coriander sprig before letting it simmer for another 8 to 10 minutes. 

3.     Season with the oyster sauce, light soya sauce and Chinese cooking wine (optional).   When the soup beginsto boil, gradually add and stir in the water chestnut mixture to thicken the soup.   Finally, addthe shredded chicken and season to taste with some white pepper.

4.     Place the cooked rice into a soup bowl and ladle out the broth mixture onto the rice.Garnish with the chopped spring onions andfried garlic chips. Serve immediately.