Scallion Chicken Chowder

The soup base can be made with fresh chicken soup or chicken soup ingredients; the teriyaki sauce can be replaced with kecap manis.

Cut all the main ingredients into the shapes you like.

Put a small amount of oil in the pan and sauté the onion and red pepper until the onion becomes transparent.

Add the porcini mushrooms and stir-fry until they are slightly yellow (it is best to use medium heat here, and do not add any seasoning to prevent them from releasing water)

Mixed vegetables are cooked and set aside.

Add a small amount of butter to the pan, then stir-fry the chicken breast until it's just cooked through.

All the vegetables and chicken are left unseasoned, set aside for later use.

Pour chicken broth or water with chicken bouillon powder into the pot, add the green onions, season with a small amount of salt, and bring to a boil over high heat.

Heat over medium, add butter and hamburger cheese, stirring constantly until the cheese is completely melted.

Turn to low heat, add curry powder and flour, and cook until slightly thickened. (When adding the flour, be careful to first mix it with cold water, then pour it into the pot and stir quickly immediately to prevent the flour from clumping in the pot. The amount of flour depends on the quantity of your broth.)

Add the vegetables and cook briefly. (Be careful not to pour in the juice released from the vegetables when adding them, as it will make the thick soup break down)

Add a little red curry paste, black pepper, and dried parsley flakes before taking it off the heat, and mix well. Done!