3 cups / 750 ml Foundation chicken stock
2 garlic cloves , smashed
1 cm piece of ginger , sliced (optional, but highly recommended)
1½ tbsp light soy sauce
2 tsp sugar
1½ tbsp chinese cooking wine
¼ – ½ tsp sesame oil
Place Foundation Chicken Stock, Garlic, Ginger, Soy, Chinese Cooking
Wine and sesame oil in a saucepan over high heat.
Place lid on, bring to simmer then reduce to medium high and simmer
for 5 – 10 minutes to allow the flavours to infuse. Remove garlic and
ginger before using.
If using vegetables, blanch in the soup broth and place in serving bowl.
