Chicken Soup With Shiitake Mushrooms
Chicken soup is commonly on Chinese dinning table for the love of their delicious taste, warming effects on our stomach and hearts, at home we usually cook it in the simplest way. I remember when I used to wake up on Saturday mornings by the rich smell of boiling chicken broth spared in the whole apartment, that is my father cooking brunch, he has already returned home from his early local food market stroll, he would always bring home one fresh chicken and several seasonal vegetables. Brunch is served in a home buffet style, my parents and I would each chose a base ingredient such as rice or rice noodles, then decorate our soup with vegetables that were cut up and placed in different plates. On this post, I will show you the simple way of serving with rice. I prefer to rest my rice in the broth for a few minutes, the purpose of doing so is to avoid burning my tongue, the reward of patiently waiting though, is the extra fresh chicken flavour brought to rice.
1 or 1/2 chicken
6 - 8 dried shiitake mushrooms, soak in water for 30 minutes
3 thick slices of ginger
2 spoon salt
2 cups rice
Salt, pepper, slices of onion
Rinse chicken slightly in running cold water, dry up with kitchen paper, cut out excess parts of skin and fat, evenly apply a thin layer of salt on the chicken, leave it in for 20 minutes.
Cold water level cover whole chicken in a large pot, high heat bring to boil, pour out, rinse again in cold water.
In another large pot, cover the rinsed chicken in cold water, put in salt, spring onion and ginger slices. Bring water to boil then down to midium heat, cook for approximately 1.5 hours.
Steam rice 30 minutes before serving time.
Turn of heat, take the chicken out on a large plate, by now you could easily remove chicken meat from the bones by simply use a knife and folk.
Let the soup chill for few minutes, take out spring onion and ginger slice. Skim the congealed fat floating on top of the soup.
Put rice, chicken and shiitake mushrooms in a bowl/soup plate, add chicken soup on top, garnish with onion.
Rest chicken to room temperature before cooking
For this recipe I used whole chicken weight 1.6 kilos, adjust cooking hour on the broth accordingly on the size of the chicken. You could test it by pull off the chicken wings with a folk(I use chopsticks) while boiling, if it comes off easily, it is ready!
In Chinese cuisine, shiitake mushrooms are widely used to improve circulation and immune system. In case you reside in Bergen, you could purchase dried shiitake mushrooms at Global food. To boost effect of immunity, add in some goji berries before serving.
I often stock the excess broth in my freezer after cooling, and take them out whenever I need them for cooking next time.