Recipes/Soup – Fragrant Shiitake Mushroom Chicken Soup
Recipes from Hong Kong food writer Li Huijiu's soup collection
Soup dishes have always seemed to have more insight and a more meticulous approach from Guangdong people;
As someone raised on Hong Kong dramas, soup was a constant element in my memories of every show;
Although this cookbook isn't as refined as a master chef's, it's a collection of Li Huijiu's years of accumulated soup-making experience;
If you enjoy drinking soup, you can purchase her book,
Or follow me, and I will gradually update her recipes in the coming days
Ingredients:
Chicken can be replaced with chicken breast, okay?
Seasonings:
Ginger can be peeled; Ground sea salt is just for final seasoning, it can be replaced with ordinary salt
Steps:
1: Place the chicken, ginger, scallions, garlic, salt, wine, and water in a soup pot and bring to a boil. Immediately cover and reduce the heat. Cook for about 40 minutes, then remove the chicken and place it on a plate to cool
Step 1
2: Filter the broth from step 1 into a clean pot, discarding the sediment. Add shiitake mushrooms, soy sauce, sesame oil, vinegar, and chili peppers. Bring to a boil over high heat, then reduce the heat and cook for about 10 minutes. Add black pepper and turn off the heat; then place the chicken back into the hot broth
Cooked chicken should be set aside to cool
A separate pot is used to pour in the chicken broth and add the 'drumsticks' (referring to a specific type of pot/vessel)
3: Plate and garnish with scallions and cilantro. Adjust seasoning with sea salt if needed.
