Steamed Chinese squash soup with chicken
| 4 Cups | Chicken stock |
| 175g | Chinese squash |
| 43g | Shitakee Mushroom |
| 1 | Garlic clove |
| 1 | Chicken thigh, free range, cut in half |
| 1 | Pickled lime |
| 1 Tsp | Salt |
| 1 Tab | Soy sauce |
- In a pot with boiling water add chicken and boil until there is no ‘red’ showing (not completely cooked, just the outside). Empty pot and put to one side
- In a bowl add mushrooms, garlic and squash and pickled lime, chicken and chicken stock
- Put bowl in a steamer and steam for 2 hrs on medium heat
- Remove lime before serving