as easy as boiling water: chinese mushroom chicken soup

by Chen

“How do you want the chicken cut?”

“Just remove the neck and tail.”

“Are you serious?”

Yes, I used an uncut chicken for my soup, which, according to my mom, yielded fuller flavor than the cut one.

Technique? If you know how to boil water, you should be able to make it. Along with some simple ingredients, it tops any store-bought chicken soup.

And I guess I’m going to eat a lot of chicken in the following week.

chinese mushroom chicken soup

1 whole chicken, about 4 lb with neck and tail removed
6 dried mushroom, soaked overnight (reserve the soaking water)
4 cloves garlic, peeled
1 inch cube fresh ginger, sliced
2 green onions
1/4 cup cooking wine
1/2 tsp salt, plus more to taste
cold water

Stuff the chicken with garlic, ginger, and green onion. Place it in a large pot or dutch oven. Add 1/4 cup cooking wine, mushroom with the soaking water, and 1/2 tsp salt to the pot. Add enough water to cover the chicken.

Bring the mixture to a boil over medium-high heat. Skim the foam as much as possible.

Reduce the heat to low. Cover and cook until the meat can be easily pulled off, about 1 hour. Cooking time depends on the chicken itself, so adjust the time if necessary.

Uncover and add more salt to taste. Cover again and simmer for another 10-15 minutes. Turn off the heat. Serve immediately. Mine was tender enough to be broken into pieces by chopsticks.

Suggestions for the leftover (if any):
*Serve the thighs, drumsticks, and wings with soup and mushrooms. Remove the breast and use it in any dish calling for cooked chicken (salad, sandwich, etc).
*If not using soon, store the stock in freezer.