Chinese Recipe : Chinese Clear Chicken with Mushroom Soup

Serves 4

Ingredients:

• 2 large chicken legs, about 450 g total weight
  
• 1 tbsp groundnut oil
  
• 1 tsp sesame oil
  
• 1 onion, peeled and very thinly sliced
  
• 2.5 cm piece root ginger, peeled and very finely chopped
  
• 1.1 liters clear chicken stock
  
• 1 lemongrass stalk, bruised
  
• 50 g long grain rice
  
• 75 g button mushrooms, rinsed and finely sliced
  
• 4 spring onions, trimmed, cut into 5 cm pieces and shredded
  
• 1 tbsp dark soy sauce
  
• 4 tbsp Chinese rice wine
  
• Salt and freshly ground black pepper

Directions:

1. Skin the chicken legs and remove any fat. Cut each in half to make 2 thighs and 2 drumsticks portions and reserve. Heat the groundnut and sesame oils in a large saucepan. Add the sliced onion and cook gently for 10 minutes, or until soft but not beginning to color.
2. Add the chopped ginger to the saucepan and cook for about 30 seconds, stirring all the time to prevent it sticking, then pour in the stock. Add the chicken pieces and lemon grass, cover and simmer gently for 15 minutes. Stir in the rice and cook for a further 15 minutes or until the chicken is cooked.
3. Remove the chicken from the saucepan and leave until cool enough to handle. Finely shred the flesh, then return to the saucepan with the mushrooms, spring onions, soy sauce and rice wine. Dimmer for 5 minutes, or until the rice and mushrooms are tender. Remove the lemon grass.
4. Season the soup to taste with salt and pepper. Ladle into warmed serving bowls, making sure each has an equal amount of shredded chicken and vegetables and serve immediately.