Mushroom Chicken Soup

Method

1. 01

   Step 1

   Rinse the chicken you bought.

   

2. 02

   Step 2

   Remove the chicken fat and set it aside. (Chicken fat is the yellow fat under the chicken skin. Chickens without chicken fat won't taste as good when stewed. Generally, older hens and black-legged chickens have more chicken fat. You can ask the seller when you buy it.)

   

3. 03

   Step 3

   Wash the scallions and ginger. Cut the scallions into sections as shown in the picture, and slice the ginger. (The scallions are cut into a grass skirt shape, and the ginger is scored a few times to help it absorb flavor. You can leave them uncut; it won't affect the flavor at all.)

   

4. 04

   Step 4

   Place the cleaned chicken in a pot, add enough cold water to just cover the chicken, and bring to a boil.

   

5. 05

   Step 5

   Add half of the scallions and ginger (about two sections of scallion and four slices of ginger), a suitable amount of cooking wine, a small spoonful of five-spice powder, a small spoonful of Sichuan peppercorn powder, and two small spoonfuls of salt.

   

6. 06

   Step 6

   Skim off any foam after the water boils.

   

7. 07

   Step 7

   Place cold water in a separate clay pot, add the chicken from the pot, and add chicken fat (the reason for using a separate pot is personal preference; the chicken broth can be used to make noodles, soup, etc., and of course, it can be discarded if not needed. If you find it troublesome, you can continue to use the original chicken broth to continue the following steps).

   

8. 08

   Step 8

   Add the remaining scallions, ginger, and a suitable amount of cooking wine and bring to a boil over high heat (if you don't have a separate pot, you can reduce the heat to low and continue simmering without adding more cooking wine).

   

9. 09

   Step 9

   Wash the fresh shiitake mushrooms and cut them into cross shapes (dried shiitake mushrooms are more fragrant, but they need to be soaked for about 20 minutes beforehand, which is a bit time-consuming for people who are just starting out, so using fresh ones is more convenient and quick).

   

10. 10

    Step 10

    Add the chopped shiitake mushrooms and washed goji berries.

    

11. 11

    Step 11

    Cover the pot and bring to a boil over high heat, then reduce to a simmer and cook for about half an hour. (The longer you simmer, the more fragrant the chicken soup will be, but you should check the water level in the pot periodically, otherwise it may boil dry.)

    

12. 12

    Step 12

    Add two teaspoons of salt and one teaspoon of chicken bouillon five or six minutes before the dish is finished cooking (remember to add these, otherwise the chicken will be bland and dry).