Soup with shiitake and chicken
Preparation:
Shiitake, soaked in cold water for 20 minutes, discard and cut into large slices. In a mortar, grind the garlic, shoots and coriander leaves and peppercorns into a homogeneous mass. Heat the oil in a wok, add the spicy mass and fry, stirring, for 1 minute. Pour in the broth, mushrooms and fish sauce, stir and simmer for 5 minutes. Add the chicken fillet, cut into strips, lower the heat so that the liquid barely boils, and keep on fire for another 5 minutes. Sprinkle the surface of the dish with green onions and garnish with coriander sprigs.
Bon appetit!