Dried Mushroom Base

  • Dried Shitake 40.0 g
  • Tree Pine Mushroom (Cha Shu Gu) 20.0 g
  • Hime Matsutake Mushroom (Ji Song Rong) 20.0 g
  • Water 800.0 ml

Chicken Stock Base

Garnish and Condiment

  • Nameko Mushroom, washed and cut 50.0 g
  • Shitake Mushroom, washed and cut 50.0 g
  • Maitake Mushroom, washed and cut 40.0 g


  1. Dried Mushroom Base

    • Rinse and wash mushrooms.
    • Soak mushrooms with 800ml of water till mushrooms are soft.
    • Strain mushrooms and reserve mushroom water for later use.
    • Wash and rinse mushrooms till they are free of sand.
  2. Chicken Stock Base

    • Bring water to boil, add in chicken, seasoning and Knorr Concentrated Chicken Stock.
    • Add in mushroom liquid and soaked mushrooms.
    • Bring to boil and simmer for 15mins.
  3. Garnish and Condiment

    • Prepare ingredients as mentioned above.
  4. Before Serving

    • Pour stock and condiments into desired serving pot.
    • Bring stock to boil.
    • Ready to serve.