Buddha Jumps Over Broth
A streamlined weeknight version of the legendary Chinese stew: chicken, shrimp, and mushrooms braised in a deeply savory ginger-soy broth with just enough time to build real flavor. Served bubbling hot over rice.
- Total time
- 25 min
- Servings
- 4
- Calories
- 320
- Protein
- 42g
Ingredients
- 1 lb boneless chicken thighs, cut into 1-inch pieces
- ½ lb large shrimp, peeled and deveined
- 6 oz fresh shiitake mushrooms, halved
- 3 cups chicken stock
- 3 tbsp soy sauce
- 2 inch piece fresh ginger, sliced thin (about 3 tbsp)
- ¼ cup dried shiitake mushrooms or lily buds (optional texture)
- 3 stalks scallions, sliced into 1-inch pieces
Instructions
- 1
Bring stock to a gentle boil in a large pot over medium-high heat.
- 2
Add soy sauce, ginger slices, and dried mushrooms if using. Simmer 3 minutes until fragrant.
- 3
Add chicken pieces, fresh shiitake, and shrimp. Stir gently to submerge.
- 4
Simmer uncovered for 8–10 minutes until chicken is opaque and shrimp turns pink.
- 5
Stir in scallions. Taste and adjust salt or soy sauce if needed.
- 6
Ladle into bowls over steamed rice. Serve immediately while the broth is still steaming.
Tools you’ll need
- large pot (4-quart or larger)
- wooden spoon or ladle
- knife for slicing
- bowls for serving
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