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Dried Mushroom Base

  • Dried Shitake 40 g
  • Tree Pine Mushroom (Cha Shu Gu) 20 g
  • Hime Matsutake Mushroom (Ji Song Rong) 20 g
  • Water 800 ml

Chicken Stock Base

  • Water 2200 ml
  • Chicken, chopped and blanched 400 g
  • Sugar 20 g
  • Salt 4 g

Garnish and Condiment

  • Nameko Mushroom, washed and cut 50 g
  • Shitake Mushroom, washed and cut 50 g
  • Maitake Mushroom, washed and cut 40 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.