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Ingredients
10 Chinese dried black mushrooms
Water to soak mushrooms
1 whole chicken, preferably with feet, weighing 4 to 4 ½ pounds
6 cups boiling water
¼ cup rice wine or sake
4 slices fresh ginger, smashed lightly with a flat edge of a knife
1 teaspoon salt
Nutritional analysis per serving (6 servings)
2 grams carbs; 150 milligrams cholesterol; 451 calories; 12 grams monosaturated fat; 7 grams polyunsaturated fat; 9 grams saturated fat; 30 grams fat; 540 milligrams sodium; 38 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a bowl, cover mushrooms with water and soak for 20 minutes.
- Step 2
Using a heavy knife, cut the chicken through the bones into 12 to 14 serving-size pieces. Place the chicken in a pot with water to cover.
- Step 3
Heat until boiling, and cook for 2 minutes. Drain into a colander and run under cold water.
- Step 4
Remove mushrooms from water, discard stems, and cut large caps into halves.
- Step 5
Combine the chicken, mushrooms, boiling water, rice wine, ginger and salt in a heavy pot that will fit inside a bigger pot.
- Step 6
Put several inches of water in the bigger pot, and boil. In the bottom of the bigger pot, place a rack, and put the pot holding the chicken on it.
- Step 7
Cover both the pot with the soup and the bigger pot and cook over medium heat for one and a half hours. Replenish the bigger pot with more boiling water as it runs low.
- Step 8
When the soup is cooked, skim the fat, remove ginger, and add salt to taste.
Chinese herbalists recommend this soup to aid digestion.
Private Notes