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EnglishIngredients:
Directions:
- Dried shitake mushroom 1 1/2 cups
- Water 8 cups
- Dried goji berry 2 tbsp
- Dried red Chinese dates 6 pieces
- Whole chicken (cut into pieces) 3 lbs
- Vegetable oil 1 tbsp
- Ginger (sliced) 1 piece
- Shaoxing wine 3 tbsp
- Salt 2 tsp
- Green onion 4 stalks
- Wash 1½ cups of dried shiitake mushrooms a couple of times and rinse thoroughly. Soak them in 8 cups of water in a soup pot for at least 3 hours or overnight. After soaking, cut the stems and return the mushrooms to the pot of soaking water.
- Add 2 tablespoons of dried goji berries and 6 pieces of dried red Chinese dates to the soup pot (no need to soak these beforehand). Bring the mixture to a boil over high heat, then immediately lower the heat to a simmer.
- While the soup is simmering, wash 1 whole chicken (about 3 lbs) and pat it dry with a paper towel. Trim and set aside the chicken breasts for another dish. Cut the remaining parts of the chicken into large pieces and set aside.
- After the soup has simmered for about 30 minutes, heat a wok over medium-high heat until it just begins to smoke. Reduce the heat to medium, then add 1 tablespoon of vegetable oil and 1 piece of sliced ginger. Cook for 1–2 minutes until fragrant. Swirl the oil to coat the wok, then spread the chicken pieces in a single layer. Lightly brown them on all sides, stirring occasionally, until most pieces are cooked through. Turn off the heat.
- Add the browned chicken to the soup pot. Deglaze the wok with ½ cup of water, then pour the liquid into the soup pot as well. Add 3 tablespoons of Shaoxing wine, cover, and simmer over medium heat for another 30 minutes.
- Season the soup with 2 teaspoons of salt, adjusting to taste. Garnish with 4 stalks of chopped green onion right before serving.
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