Ingredients
- 10 Chinese dried black mushrooms
- Water to soak mushrooms
- 1 whole chicken, preferably with feet, weighing 4 to 4 1/2 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
6 servings
Preparation
- In a bowl, cover mushrooms with water and soak for 20 minutes.
- 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.
- Heat until boiling, and cook for 2 minutes. Drain into a colander and run under cold water.
- Remove mushrooms from water, discard stems, and cut large caps into halves.
- Combine the chicken, mushrooms, boiling water, rice wine, ginger and salt in a heavy pot that will fit inside a bigger pot.
- 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.
- 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.
- When the soup is cooked, skim the fat, remove ginger, and add salt to taste.
- Chinese herbalists recommend this soup to aid digestion.
Dining and Cooking