Serves: 2 to 4
2 chicken breasts, cubed into 2 inch pieces
4 cups chicken broth
1 tsp fresh ginger, coarsely chopped
6 whole cloves
2 cinnamon sticks
1/2 tsp fennel seed
1 medium onion, diced
3 cloves garlic, chopped
6 shiitake mushrooms
1/2 pound Mung bean sprouts
Saute onion over medium heat for 5 minutes, add garlic and contine for one more minute.
Stir in chicken broth, ginger, cloves, cinnamon sticks, fennel seeds and mushrooms.
Simmer on medium high heat for 15 minutes.
Strain mixture and set aside broth. Bring broth back to boil and simmer with chicken pieces and Mung bean sprouts until chicken is thoroughly cooked.
Serve in a bowl adding salt and pepper to taste.
Recipe Courtesy of: Tyler Jacob, Cook Apprentice, SIAST