| 500g chicken breasts |
|
Combine in pan. Bring to boil, simmer covered 40 minutes or until chicken is tender |
Remove chicken, discard other solids |
Discard chicken skin and bones, cut flesh into 1cm cubes |
Combine. May be prepared the day before. Before serving, bring to boil, simmer uncovered 10 minutes. |
| 1 onion |
chop |
| 4 cloves garlic |
chop |
| 1 teaspoon cumin seeds |
|
| 1/2 teaspoon dried thyme |
|
| 8 black peppercorns |
|
| 1 1/4 l water |
|
Strain |
Cook potatoes in stock until soft. Blend until smooth, return to pan. |
| 2 large potatoes |
chop |
| 15g Chinese dried mushrooms |
Cover with boiling water, stand 20 minutes. Drain, discard stems, slice finely. |
| 200g baby mushrooms |
slice |
| 1 tablespoon fresh watercress |
chopped |
| 3 green shallots |
chop |
| 1 tablespoon light soy sauce |
|
| 1 tablespoon lemon juice |
|