Singapore Mushroom Soup

Place the whole chicken in a large pot and cover with cold water. Bring to a boil, then reduce heat and simmer gently for 30-35 minutes until the chicken is cooked through and tender.

Remove the cooked chicken from the pot and set aside to cool slightly. Strain the cooking liquid through a fine sieve into a clean pot—this is the chicken stock. Measure out 3¾ cups of stock (add more water if needed) and reserve.

Once the chicken is cool enough to handle, shred the meat into bite-sized pieces, discarding the skin and bones.

Heat the reserved chicken stock in the pot over medium heat. Add the diced onion, diced carrot, and sliced ginger, and bring to a gentle simmer.

Clean the button mushrooms and slice them thinly. Add the mushroom slices to the simmering stock and cook for 5-7 minutes until softened.

Stir in the sherry and add the shredded chicken back to the pot. Simmer for 3-4 minutes to heat through.

Season the soup with soy sauce and chilli sauce to taste, starting with small amounts and adjusting to preference. Add salt and pepper as needed.

Ladle the soup into bowls and garnish with chopped spring onions. Serve with chopped green chillies in white vinegar on the side as a condiment.