date:Dec 11, 2013
Ingredients
4 cups salt-reduced chicken stock
1 tablespoon soy sauce
2 small red chillies, thinly sliced
2 carrots, peeled, cut into short, thin sticks
100g fresh shiitake mushrooms, sliced
150g snow peas, shredded lengthways
1 barbecued chicken, skin and bones removed, meat shredded
1/2 Chinese cabbage, finely shredded (see note)
1 bunch coriander, leaves picked
Method
1. Combine stock, 2 cups water, soy sauce and chillies in a large saucepan over medium heat. Bring to a simmer.
2. Add