2 (15 ounce) cans chicken broth
4 chicken breasts
1 cup sliced mushrooms
2 teaspoons minced fresh ginger root
1 teaspoon minced fresh garlic
1 teaspoon garlic powder
1 teaspoon canned chicken bouillon granules
1 pound thinly sliced mushrooms
2 tablespoons soy sauce
2 tablespoons vegetable oil
1/8 cup lemon juice
1/8 cup white wine vinegar
In a medium saucepan, bring the broth to a boil. Add chicken, mushrooms, ginger, garlic, garlic powder, bouillon, mushrooms and chicken. Mix well and cover.
Stir the lemon juice and white wine vinegar into the broth, and heat slowly over medium heat, stirring occasionally. When the mixture is hot, stir in the remaining lemon juice, wine vinegar and broth.