Chicken, Coriander And Mushroom Soup - cooking recipe

Ingredients

3 cloves garlic
2 tablespoons coriander leaves
3 tablespoons peppercorns (more if you prefer)
1 tablespoon vegetable oil
1 liter stock (best to make half chicken half vegetable)
200 g dried Chinese mushrooms, soaked in cold water for 20 minutes,drained and coarsely chopped
2 tablespoons ground coriander
1 tablespoon oyster sauce
250 g chicken, cut into strips
3 spring onions, thinly sliced (to garnish)
3 coriander sprigs (to garnish)
black pepper

Preparation

Using a pestle and Mortar pound the Garlic, Coriander Leaves and Peppercorns.
In a pan, heat oil, add peppercorn mix and stir for 2 minutes.
Stir in Oyster Sauce, Ground Coriander, Mushrooms and Stock.
Simmer for 5-7 minutes.
Lower heat so liquid barely moves.
Drop in Chicken Pieces one at a time and cook gently for 5 minutes.
Add Pepper to taste.
Garnish with Spring Onions and Coriander Sprigs and serve.