Chicken and Mushroom Soup RecipeOrigin: Chinese Period: Traditional |
Ingredients
25g oriental dried mushrooms (wood ears, shiitake etc) 
Chicken and Mushroom Soup Preparation:Method:Add the mushrooms to warm water in a bowl and allow to soak for at least 20 minutes. At the end of this time drain the mushrooms and squeeze them dry (reserve the soaking liquid), discard any stalks. Place the chicken in a large pot and cover with boiling water. Boil rapidly for 2 to 3 minutes then remove the chicken and rinse thoroughly under cold running water. Place the chicken and the mushrooms in cast-iron casserole dish and add just enough water to cover the chicken then add the sherry, spring onion, ginger and any reserved mushroom soaking liquid. Bring to a boil, cover with aluminium foil and then the pot's lid, reduce to a simmer and cook for 2 hours. At the end of this time skim the surface of the soup and discard he spring oinon and ginger. Season with salt. Lift the chicken whole into a serving dish and pour the soup around the fowl. Serve immediately. |
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