Chicken and Mushroom Soup is a traditional Chinese recipe for a classic soup of chicken and dried mushrooms cooked in a ginger and onion stock flavoured with rice wine (or sherry). The full recipe is presented here and I hope you enjoy this classic Chinese version of: Chicken and Mushroom Soup.
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This classic Chinese soup would make an excellent soup course or starter for a Chinese New Year celebratory meal.
Ingredients:
25g oriental dried mushrooms (wood ears, shiitake etc)
1 x 1kg chicken
1 tbsp dry sherry (or rice wine)
1 spring onion
1 slice root ginger
1 tsp salt
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.
