Now you can try cooking with Wood Ear Mushrooms!



Indonesian Chicken and Wood Ear Soup

8 ounces chicken breasts, cooked and sliced thinly
8 ounces rice noodles
15 white mushrooms, sliced
8 wood ear mushrooms, dried
1/2 cup bean sprouts
1/2 cup bamboo shoots, sliced
2 small carrots
1 1/2 red peppers
6 cups water
1 1/2 chicken stock cubes
1/3 cup dark soy sauce
1 1/2 teaspoons pepper
4 1/2 teaspoons curry powder
1/3 cup rice wine
4 1/2 teaspoons rice vinegar
3 tablespoons sesame oil
4 1/2 teaspoons sambal oelek
1/4 cup worcestershire sauce
salt, to taste

Rehydrate the mushrooms by soaking them in water for 15-20 minutes, then slice. Thinly slice the carrot and red pepper. Break or cut the noodles into approximately 2 inch pieces.

Bring the water to the boil in a large pan, add stock cube and all other ingredients, apart from the noodles and spices. As soon as it comes back to a boil, add the noodles and spices and simmer for approximately six minutes.

Yield: 6 servings