“This recipe was given to me in 1981 by a famous Chinese Cook. A very light but tasty broth like soup.”

Ingredients Nutrition


  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.

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