Chicken and Mushroom Broth

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Ingredients list for Chicken and Mushroom Broth

• 150 grams Boneless chicken cut into cubes
• 12-15 Mushrooms roughly chopped
• 3-4 cups Chicken stock
• 1 teaspoon Oil
• 3-4 Spring onion bulbs cut into quarters and separated into layers
• to taste Salt
• 1/4 teaspoon Crushed black peppercorns
• 3 1/4 teaspoons Parmesan cheese powder
• 1 stalk Spring onion greens chopped

Method

1. Bring the chicken stock to boil in a deep non-stick pan.
2. Heat oil in a non-stick wok. Add spring onion bulbs and sauté for ½ minute.
3. Add mushrooms, toss and sauté well. Add chicken, mix well and sauté further.
4. Add salt and crushed peppercorns. Toss well to mix and sauté on high heat till the chicken is cooked. Switch off heat and set aside.
5. Add Parmesan cheese powder to the stock and stir to mix. Reduce heat and simmer for 203 minutes.
6. Place the cooked chicken-mushroom mixture in a serving bowl. Add some chopped spring onion greens and pour the broth over. Garnish with some more chopped spring onion greens and serve hot.

Nutrition Info