Chicken and Shiitake Mushroom Soup
Easy and full of unami flavor of Chicken and shiitake mushroom soup
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- whole chicken
- 1.5 L hot boiling water
- 500 ml liquid for hydrated the chicken
- 2 tbsp. vegetable cooking oil
- 20 dried shitake mushroom (, if you use larger sizes, use 10 or 12)
- One piece of ginger
- 10 whole white pepper
- 4 scallion whites
- 3 tbsp. salt
Instructions
- 1
wash the dried shiitake mushrooms firstly and then add enough warm water to cover. Soak it for 20 to 30 minutes until the mushrooms are well explaneded. Clean again to remove any possible dirts and strain the liquid for later use.
- 2
Choose organic chicken, cut the chicken into chunks and when well cleaned.
- 3
Fry the chicken: add 2 tablespoons of oil and fry the chicken chunks with ginger until slightly browned. This will enhance the flavor of the soup.
- 4
When the chicken meat is well seared, add hot boiling water, white pepper, shiitake mushroom liquid and scallion white.
- 5
Bring it to a boiling and then simmer for 1 hour. You can also use instant pot to fasten the process.
- 6
Optional: add 3-4 flower cut fresh shiitake mushrooms for a better looking only. And continue simmer for 15 minutes.
- 7
Add salt to taste and serve with chopped green onions sprinkled on top