We start many stir-fry meals with this chicken bamboo shoot soup, which cooks in just a few minutes. There are many recipe variations, but we like the addition of cornstarch to thicken the soup and give it a rich, golden color. I got the recipe from Grandma’s old cookbook.
3 1/2 cups chicken broth
1 can bamboo shoots
6 oz. chicken breast
1 tab. soy a sauce
1 tsp. grated ginger
1/2 tsp. pepper
1 tab. cornstarch
2 tab. water
Cilantro
In a large saucepan, bring broth, soy a sauce, and chicken to a boil over medium heat. Let cook for 20 minutes. Shred chicken.
Add ginger, bamboo shoots, and pepper.
Combine cornstarch and water until smooth; gradually stir into broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
Serve immediately. Top with cilantro if desired
3 1/2 cups chicken broth
1 can bamboo shoots
6 oz. chicken breast
1 tab. soy a sauce
1 tsp. grated ginger
1/2 tsp. pepper
1 tab. cornstarch
2 tab. water
Cilantro
In a large saucepan, bring broth, soy a sauce, and chicken to a boil over medium heat. Let cook for 20 minutes. Shred chicken.
Add ginger, bamboo shoots, and pepper.
Combine cornstarch and water until smooth; gradually stir into broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
Serve immediately. Top with cilantro if desired
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