Chicken And Mixed Mushroom Chinese Soup
A light, comforting Chinese soup made with chicken and dried mixed mushrooms. Blanching the chicken first helps produce a cleaner, clearer broth with a rich, natural flavour.
- Cooking Time: Approximately 40 minutes (plus mushroom soaking time)
- Serves: 4
Ingredients
- 1 whole chicken, chopped into smaller pieces
- Dried mixed mushrooms, soaked
- 2 slices ginger
- 2 splashes cooking wine
- Salt, to taste
- Water
Directions
- Soak the dried mixed mushrooms until softened.
- Chop the chicken into smaller serving pieces.
- Wash the chicken thoroughly and remove any yellow bits.
- Place the chicken into a wok or large pot with cold water.
- Add the cooking wine and ginger.
- Slowly bring the water to a boil and simmer for 5–10 minutes to remove impurities.
- Drain the chicken and discard the blanching water.
- Rinse the chicken thoroughly.
- Transfer the chicken to rice cooker.
- Add the soaked mixed mushrooms.
- Cover with fresh water.
- Start cooking (same setting as cooking rice).
- Season with salt to taste before serving.