Shredded Chicken Soup

Ingredients

• 4 ounces cooked chicken breasts, shredded
• 1 teaspoon tapioca starch
• 1 tablespoon light soy sauce
• 1 teaspoon Chinese wine
• 5 cups water
• 4 dried Chinese mushrooms, soaked and shredded
• 1/4 cup bamboo shoot, shredded
• 1 tablespoon chopped green onion
• 1/4 teaspoon shredded fresh gingerroot
• 1 tablespoon chicken soup base or 1  chicken bouillon
• 1 teaspoon salt
• 1 teaspoon granulated sugar
• 1 tablespoon dark soy sauce
• 4 drops sesame seed oil
• 1/8 teaspoon white pepper
• 1/4 teaspoon Accent seasoning or msg (optional)
• 2 tablespoons tapioca starch
• 1/3 cup water

Directions

1. 1

   Cook chicken breasts on a grill until just done, about 3 to 4 minutes.

2. 2

   Shred chicken and place in a mixing bowl.

3. 3

   In a small bowl, mix together 1 teaspoon of tapioca starch, light soy sauce and Chinese cooking wine.

4. 4

   Pour mixture over shredded chicken, mix well and marinate for 15 minutes.

5. 5

   In a small bowl, soak Chinese mushrooms until soft.

6. 6

   Shred or cut mushrooms very thin.

7. 7

   In a large saucepan, add 5 cups of water; bring to boil.

8. 8

   Add marinated chicken and marinate, shredded bamboo shoots, chopped green onion, shredded ginger root, and cook for 5 minutes.

9. 9

   Add chicken soup base, salt, sugar, dark soy sauce, sesame seed oil, white pepper and Accent.

10. 10

    Cook for 3 minutes.

11. 11

    In a small bowl, mix together tapioca starch and 1/3 cup water until smooth.

12. 12

    While soup is still boiling, add tapioca starch mixture to soup, stirring constantly until soup thickens slightly.