CHICKEN MUSHROOM SOUP IN CHINESE STYLE
The weather outside is constantly changing as spring approaches. The temperature is in the 60s right now, and I’m sweating like crazy (I know I’m not the only one! ), but tomorrow’s forecast is for temperatures in the 40s, and I’ll be grabbing my puffy vest and scarf. These weather-related aches and pains have made me feel as if my body is being overworked. My body is aching, but I’m not the only one.
It doesn’t matter whether or not anyone else agrees with me; I’ll risk sounding like a crazy hippy lady and declare that now is a great time to nourish your body! There is no doubt that this Chinese Chicken Mushroom Soup is up to the task and is also a quick fix!
To get the best of both worlds, this chicken and mushroom soup recipe aims to provide both tasty soup and juicy chicken that can be served as a whole meal.
- 20 pcs. of small dried shiitake mushrooms
- 8 cups of water (plus 1/2 cup, divided)
- 2 tbsp. of dried goji berries
- 4 pcs. of dried Chinese dates
- 1 piece of small organic chicken
- 1 tbsp. of oil
- 5 slices of ginger
- 2 tbsp. of Shaoxing wine
- 1 piece of scallion (finely chopped)
- To begin, thoroughly wash and rinse the dried shiitake mushrooms. You can soak them for up to six hours or overnight in 8 cups of water in a soup pot. Before cooking, remove the stems from the mushrooms and place them back in the saucepan with the water.
- It’s time to put in the goji berries and dates (no need to soak these beforehand). Bring to a rolling boil over high heat, then reduce heat to a gentle simmer immediately.
- While that’s cooking, you can start preparing the chicken. Use a paper towel to dry the chicken after washing. Trim the chicken breasts and reserve them for another recipe. The remainder of the chicken should be cut into big chunks. Remove from consideration.
- Simmer the soup for 30 minutes before using a wok over medium heat to smoke it slightly. Slow down the heat to medium-low before adding the oil and thinly sliced ginger. Add a few seconds of cooking time.
- Toss the oil into the wok and spread it out evenly. Once you’ve browned the chicken, spread it out in a single layer on the pan and toss it in. Turn off the heat as soon as the bulk of each component is done.
- To make a hearty soup, add the chicken. Add 1/2 cup of water to the wok to deglaze it, then add it to the soup pot. Add the Shaoxing wine at the end and then cover. Simmer for another 30 minutes over medium-low heat, stirring occasionally. Just before serving, season with salt and top with scallions that have been finely sliced.