Chicken soup doesn’t need to take hours to make.
Same ingredients, somewhat different method.
After the heaviness of holiday food, this one is especially refreshing.
Elise Bauer
Do not use fresh shiitake mushrooms in this recipe since the flavor won’t be as strong.
The bones help create flavor and richness for the stock.
it’s possible for you to use boneless chicken thighs if you prefer.
Elise Bauer
Or use bone-in, and then remove the bones after the chicken has cooked, before serving.
Adapted from “Steamed Ginger and Mushroom Chicken” inThe Cultural Revolution Cookbookby Sasha Gong and Scott Seligman.
Use a bowl or a smaller pot to keep the mushrooms submerged in the water.
check that there are no cornstarch lumps.
Add the chicken and ginger to the bowl, toss to coat with the marinade, and set aside.
When the mushrooms have softened, remove from the water (saving the soaking liquid) and slice thinly.
Add the mushrooms into the bowl with the chicken.
Put the chicken-mushroom mixture and the mushroom soaking liquid into a medium pot and bring to a boil.
Lower the heat to a bare simmer, cover the pot, and cook gently for 25 minutes.
