Ingredients
6 fresh shiitake mushrooms, 1 red bell pepper, 1 egg, 400 g (about 14 oz) chicken thigh, 1 cucumber, 6 cups water.
Seasonings
100 g white sesame seeds, salt, pepper, cooking wine, and potato starch, each to taste.
Instructions
1. Rinse the chicken, then bring it to a boil with 6 cups of water and 2 teaspoons of salt. Once boiling, reduce the heat to low and simmer for 20 minutes. Remove the chicken, cut it into small cubes, and lightly season with a pinch of black pepper. Let the broth cool, then skim off the fat and set aside.
2. Cut the cucumber, red bell pepper, and shiitake mushrooms into 1.5 cm (about 1/2 inch) wide strips, dust with a little potato starch, blanch in boiling water, then immediately rinse with ice water and drain well.
3. Beat the eggs and cook into a thin omelet in a nonstick pan, then slice into strips the same size as the vegetables and set aside.
4. Lightly toast the white sesame seeds in a dry pan, being careful not to burn them, then add half of the broth from Step 1 and blend together in a food processor (or blender), then mix with the remaining broth and strain before serving.
5. Place the diced chicken, cucumber strips, bell pepper strips, shiitake mushroom strips, and egg shreds into a bowl, then pour the prepared broth over them and serve.