CHICKEN AND BEAN CURD SOUP

Preparation Method :

• Soak the dried mushrooms in hot water for 30 minutes. Cut off and discard the stems.
• Reserve the soaking water. Cut the caps in thin slices; put in a small pan with water (or reserved liquid), the soy sauce and sugar.
• Bring to the boil and cook until almost all the liquid has evaporated.
• Cut the chicken fillets into small dice. Slice each bean curd square into 3 strips, then across to make equal-sized dice.
• Bring the Chicken Stock to the boil, add the chicken and simmer for 1 minute.
• Add the mushrooms and bean curd and bring back to a simmer.
• Add the spring onions and sesame oil. Remove from the heat and cover. Leave to stand for 1 minute, then serve.