Chinese Mushroom Broth Recipe
Ingredients
| Dried mushrooms | 30 Gram | |
| Stock | 600 Milliliter | |
| 1 teaspoon chicken dripping | ||
| Soy sauce | 1 Teaspoon | |
| Ginger slice | 1 | |
| Onion spring | 1 | |
| Pinch salt, pepper, sugar | ||
Directions
Soak the dried mushrooms in warm water for 30 minutes, discard the hard stems.
Put all the ingredients in a casserole and then place the casserole in a roasting tin.
Fill the tin with hot water up to the middle of the casserole and cover with either a lid or tinfoil.
Place in an oven heated to 150°C, 300°F/Gas 2 for 2 hours.
Adjust the seasoning.
Serve.
Put all the ingredients in a casserole and then place the casserole in a roasting tin.
Fill the tin with hot water up to the middle of the casserole and cover with either a lid or tinfoil.
Place in an oven heated to 150°C, 300°F/Gas 2 for 2 hours.
Adjust the seasoning.
Serve.
Chef
