Ingredients:
8 cups chicken stock ( I can buy a good quality canned Capmbell’s Asian style one)
2 ounces dried vermicelli, broken into pieces about 1 to 2 inches
4 dried shiitake mushrooms
7 ounces finely diced chicken, skinless,boneless,taken from breast or thigh
1/2 cup canned bamboo shoots, shredded
1 teaspoon finely grated fresh ginger
2 tablespoons ketchup or 1 tablespoon tomato paste
1 tablespoon sherry wine vinegar
1/2 teaspoon white pepper
2 scallions
1 small red chilies, finely chopped
Directions:
Heat stock in large saucepan over medium heat.
Place noodles in a bowl, add boiling water to cover and soak until soft-about 3-5 minutes Drain and add to the stock.
Place mushrooms in a bowl, add boiling water to cover and soak for 5 minutes.
Drain, slice thinly and add to the stock.
Add diced chicken, bamboo shoots and ginger and stir to combine.
Cook until chicken is tender, 3-4 minutes.
Stir in remaining ingredients and cook for 1-2 minutes more.
Taste and adjust seasonings by adding a little more vinegar or chili as desired.
Serve immediately, ladled into bowls.
Servings: 4
Time preparation: 20 min.
Time total: 30 min.