Chicken Soup With Ginger and Shiitake Mushrooms

PREP TIME COOK TIME TOTAL TIME SERVINGS

20 mins 25 mins 45 mins 3 to 4 servings

NOTE

Typically for this recipe one would use bone-in chicken thighs hacked into big pieces with a cleaver, or with poultry shears. The bones
help create flavor and richness for the stock. You can use boneless chicken thighs if you prefer. Or use bone-in, and then remove the
bones after the chicken has cooked, before serving.
Adapted from "Steamed Ginger and Mushroom Chicken" in The Cultural Revolution Cookbook by Sasha Gong and Scott Seligman.

Ingredients

• 1 ounce dried shiitake mushrooms (dried is much preferable to fresh in this recipe)

• 3 cups boiling water

• 1 to 1 1/2 pounds chicken thighs, preferably bone-in, cut into chunks

• 1 (1-inch piece) fresh ginger, peeled and sliced very thin

• 2 tablespoons soy sauce (use gluten-free soy sauce for gluten-free version)
• 2 teaspoons sugar

• Pinch kosher salt

• 1 teaspoon cornstarch

Method

1. Soak the dried mushrooms:

Soak the dried mushrooms in the hot water for 20 minutes. Use a bowl or a smaller pot to keep the mushrooms submerged in
the water.

2. Marinate the chicken:

While the mushrooms are soaking, mix the soy, sugar, salt, and cornstarch in a large bowl. Make sure there are no
cornstarch lumps. Add the chicken and ginger to the bowl, toss to coat with the marinade, and set aside.

3. Slice the mushrooms and add to the chicken:

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. If the soaking water has grit in it, pour the soaking water through a fine-meshed sieve lined
with a paper towel into another bowl.

4. Simmer:
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. Serve hot.

Nutrition Facts ( per ser ving)

401 24g 9g 41g

CALOR IE S FAT C AR BS PRO TEI N