This chicken mushroom soup is more like a chicken stew than a soup.
Chicken and ginger is a golden pair in the chinese dietary practice. A mild and warming combination. Most beneficial for nursing mothers.
Dried chinese mushrooms impart a woody, smoky flavour to the chicken and ginger stew. It has a stronger flavour than the fresh mushrooms and is more suitable for stewing.
1 free range chicken
10 dried chinese mushrooms
2 stalks of spring onion
2 pieces of old ginger
2 tbsp garlic
Seasonings
2 tsp salt
5 tbsp rice wine
Dash of sesame seed oil
Directions
- Cut the chicken into sections
- Parboil the chicken pieces for about 5 minutes
- Soak the dried mushrooms in water until they re-hydrate
- Score the caps of the mushrooms
- Wash and cut the spring onions into smaller sections
- Place the chicken pieces, mushrooms, ginger and garlic in a claypot
- Add enough water to cover the chicken pieces
- Bring the pot to a boil
- Lower the heat and cover the pot and simmer for 30 minutes
- Add the spring onions and cook for a further 5 minutes
- Add the seasonings before serving
Recipe link: Chicken mushroom soup
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