Chinese Chicken Mushroom Soup
User Reviews
5
Chinese Chicken Mushroom Soup
Description
In this soup, dried shiitake mushrooms soak for several hours until tender, then their stems are trimmed and returned to the pot along with goji berries and Chinese dates, which provide subtle sweetness and nutrients. The mixture is brought to a boil and then simmered gently. Meanwhile, a whole organic chicken is washed and cut, removing the breasts for another use. The remaining pieces are browned lightly in oil with sliced ginger, which adds warmth and a slightly spicy note. Shaoxing wine enhances the aroma and depth. The browned chicken is then added back to the soup to continue simmering, producing a soft, flavorful broth infused with mushroom umami and the botanical notes of the dried fruits. Garnishing with finely chopped scallion before serving adds freshness. This soup suits a restorative meal, valued for its mild flavors and nourishing qualities.
Note that the preparation time stated excludes the extended soaking needed for the mushrooms, which is essential for developing their texture and flavor.
Ingredients
- 20 dried shiitake mushroom small
- 8 cups water (plus 1/2 cup, divided)
- 2 tablespoons Goji berries dried
- 4 Chinese dates dried
- 1 chicken 3½-4 pounds, small organic
- 1 tablespoon neutral cooking oil generic cooking oil
- 5 lices ginger
- 2 tablespoons Shaoxing wine
- salt (to taste)
- 1 scallion (finely chopped)
Instructions
- First, wash the dried shiitake mushrooms a couple of times and rinse thoroughly. Then soak them in 8 cups of water in the soup pot for 6 hours or overnight. Trim away the stems (after soaking) before cooking and add the mushrooms back to the pot of water.
- Add the dried goji berries and dried Chinese dates to the soup pot (no need to soak these beforehand). Bring to a boil over high heat, and then immediately turn the heat down to low.
- Prepare the chicken while that’s simmering. Wash the chicken and pat it dry with a paper towel. Trim and set aside the chicken breasts for another dish. Cut the rest of the chicken into large pieces. Set aside.
- Once the soup has simmered for 30 minutes, heat a wok over medium high heat until it starts to smoke slightly. Turn the heat down to medium, and add the oil and the ginger slices. Cook for a minute or two.
- Spread the oil around the wok to coat. Then spread the chicken out in a single layer, and lightly brown the chicken before stirring. Once the majority of each piece has been cooked through, turn off the heat.
- Add the chicken to the soup pot. Deglaze the wok with ½ cup water, and add it to the soup pot as well. Finally, add the Shaoxing wine and cover. Simmer for another 30 minutes over medium heat. Add salt to taste and sprinkle with chopped scallions right before serving.
Notes
- Allow at least 6 hours or overnight to soak dried shiitake mushrooms for best texture and flavor extraction.
- Prepare the soup without the chicken breasts, reserving them for other recipes.
- Lightly browning the chicken with ginger and Shaoxing wine adds extra aroma before simmering.
- Adjust salt to taste toward the end of cooking to control seasoning precisely.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 273 kcal
% Daily Value*
| Calories | 273kcal | 14% |
| Carbohydrates | 5g | 2% |
| Protein | 21g | 42% |
| Fat | 18g | 28% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 82mg | 27% |
| Sodium | 380mg | 16% |
| Potassium | 272mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 165IU | 3% |
| Vitamin C | 2.1mg | 2% |
| Calcium | 21mg | 2% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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