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Chinese Chicken and Mushroom Soup

ingredients

1/2 oz (15 g) dried Chinese mushroom caps (shitake)
1 oz (20 g) black frilly Chinese fungus (Jew's ears or tree ears)
2 1/2 oz (60 g) raw chicken breast, cut into strips
2 - 2 1/2oz (60 g) fillets of very fresh white fish (e.g. Dover sole, haddock)
2 - 2 1/2 oz (60 g) peeled prawns
1 3/4 pints (1 litre) chicken, shellfish or vegetable stock
1 oz (30 g) tinned bamboo shoots, drained
2 oz (50 g) trimmed spinach leaves, cut lengthwise in half
salt

for the marinade:

pinch monosodium glutamate (optional)
pinch freshly ground white pepper
1 tbsp Chinese rice wine or dry sherry
1 tbsp cornflour
1/2 tsp salt

method

1. Soak both sorts of Chinese mushrooms separately in warm water for at least 30 minutes. Cut off and discard the stalks from the shitake and trim off any tough pieces from the frilly black fungus.

2. Rinse and squeeze out excess moisture. Cut into strips and set aside. Mix the marinade ingredients in a large bowl. Add the chicken, fish and prawns and mix thoroughly.

3. Leave to stand for 15 minutes. Bring the stock to the boil and stir in all the ingredients at once except for the spinach. Simmer gently for 3 minutes and then add the well washed spinach. Simmer for another minute, then serve.

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