20 gms Wild blend
4 cups chicken stock
2 tbs kecap manis
1 tsp honey
2 tbs Soy sauce
300 gms chicken thigh, diced
1 tbs ginger, grated
1 clove garlic, crushed
1/2 white onion diced
100 gms enoki mushrooms, roots removed
100 gms shitake mushrooms, stem removed
1 star anise
1 cinnamon stick
150 gms snow peas, strung and jullienned
1 birds eye chilli, halved (optional)
fish sauce to taste
1 tbs vegetable oil
1 tsp sesame seeds, toasted
1 tsp sesame oil
1/2 tsp rice wine vinegar

1. Heat 1 cup of chicken stock to just below boiling and soak the dried mushrooms for 20 mins, strain reserving the liquid.
2. Heat a heavy base stock pot on a medium heat with the oil and cook the onions for 4-5 mins until soft stirring regularly to ensure even cooking.
3. Add the ginger and garlic and cook for another 3 mins until the ingredients start to stick to the bottom of the pot.
4. Add the chicken thigh and shitake mushrooms, mushroom stock, chicken stock, honey, soy, kecap manis and the spices, bring to a simmer.Also the chilli if adding.
5. Place a lid on the pot and turn the heat down low so the broth just gently simmers for 10-12 mins.
6. Adjust the seasoning with the fish Sauce.
7. In a small bowl seperate the enoki and add the snow peas, dress the salad with sesame oil, rice wine vinegar and seeds.
8. Divide the broth evenly between 4 bowls and garnish with the enoki and snow pea salad.
Gourmet options: Replace Honey with Truffle Honey Replace Chicken thigh with Roasted duck