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Mushroom and chicken soup

Ingredients:
10 dried mushrooms
200 gms chicken breasts
3 tbsps soya sauce
2 tbsps light white vinegar
finely sliced ginger
1 red chilli
4 spring onions
1 tbsp cornflour
1 tbsp peanut or sesame oil

Directions:
Remove seeds from red chilli. Slice finely. Soak mushrooms in hot water for an hour. Drain, chop finely. Cook chicken, shred. Take a bowl. Add 700 ml water, chicken stock, soya sauce, vinegar, ginger, chilli and oil. Cover and cook on HIGH for 6 minutes. Slowly stir in cornflour paste. Set on HIGH for 3 1/2 minutes, stirring occasionally. Stir in onion, chicken and mushrooms. Microwave on HIGH for 4 minutes.
 
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