Chicken Rice and Mushroom Soup


Chicken rice and mushroom soup is a dish usually made in winter when people need a warm, hearty meal. The chicken meatballs can be made in advance and frozen. When it's time to make the soup, just simmer the frozen chicken balls with some button mushrooms until they are cooked through and tender. The best part of this recipe is that it can be made in advance and placed in the freezer until needed. This soup originates from Fuzhou, a city found in the Fujian Province, China. The soup is very popular among Chinese people who feel cold and want to stay warm. There are many variations of this recipe, but the basic ingredients remain the same and chicken rice soup has become a classic dish among Chinese wives.

Chicken Rice and Mushroom Soup


1 kg (2 lb) Button Mushrooms

500 g (1 lb) Boneless Chicken Meatballs, thawed and frozen 

1 tbsp Salt 

1 tsp Sugar 

1 tbsp Light Soy Sauce 

100 ml (1/2 cup) Cooking Oil 

50 ml (1/4 cup) Chili Sauce 

150 ml (2/3 cup) Oyster Sauce 

60 ml (1/4 cup) Plum Saucer Wine 

2.5 L (8 cups) Water 

1 tbsp Chili Bean Paste 

1 tsp Sliced Ginger 

2 Garlic Cloves, minced 

 Double-Fried Beancurd Cubes, diced 

50 g (3/4 cup) Button Mushrooms, sliced 

5 to 6 Sprigs of Coriander Leaves


1] Clean and cut the mushrooms in halves.

2] Clean and cut the spring onion greens into lengths.

3] Heat up oil in a wok until a smoking point, then stir-fry the ginger and garlic for about one minute. Next, add in the chicken meatballs and stir-fry until cooked through. 

Season with salt and sugar after that. Remove from the pan from heat when done.