1. Cook chicken breasts on a grill until just done, about 3 to 4 minutes. 2. Shred chicken and place in a mixing bowl. 3. In a small bowl, mix together 1 teaspoon of tapioca starch, light soy sauce and Chinese cooking wine. 4. Pour mixture over shredded chicken, mix well and marinate for 15 minutes. 5. In a small bowl, soak Chinese mushrooms until soft. 6. Shred or cut mushrooms very thin. 7. In a large saucepan, add 5 cups of water; bring to boil. 8. Add marinated chicken and marinate, shredded bamboo shoots, chopped green onion, shredded ginger root, and cook for 5 minutes. 9. Add chicken soup base, salt, sugar, dark soy sauce, sesame seed oil, white pepper and Accent. 10. Cook for 3 minutes. 11. In a small bowl, mix together tapioca starch and 1/3 cup water until smooth. 12. While soup is still boiling, add tapioca starch mixture to soup, stirring constantly until soup thickens slightly. ---------------------------------------------------------------------------
Nutrition
Ingredients
