A Common Soup

A soup that is regularly served at my house is Jīròu Mógūtang. Do not fret. It is only Chicken, mushroom soup. You may even creme it if you wish. I usually do not. It is delicious either way. It easily feeds my five. On with the recipe.

Chicken Mushroom soup (Jīròu mógūtang/鸡肉蘑菇汤)

•  20 small, dried shiitake mushrooms
•  8 cups water (plus 1/2 cup, divided)
•  2 tablespoons dried goji berries
•  4 dried Chinese dates
•  1 small chicken (3½-4 pounds)
•  1 tablespoon oil
•  5 slices ginger
•  2 tablespoons Shaoxing wine (a rice wine)
  
•   Salt
•   1 scallion (finely chopped)

 Instructions

Wash the dried shiitake mushrooms a couple of times and rinse thoroughly. Then soak them in 8 cups of water in the soup pot for 6 hours or overnight. Trim away the stems (after soaking) before cooking and add the mushrooms back to the pot of water.

Add the dried goji berries and dried Chinese dates to the soup pot (no need to soak these beforehand). Bring to a boil over high heat, and then immediately turn the heat down to low.

Prepare the chicken while that’s simmering. Wash the chicken and pat it dry with a paper towel. Trim and set aside the chicken breasts for another dish. Cut the rest of the chicken into large pieces. Set aside.

Once the soup has simmered for 30 minutes, heat a wok over medium high heat until it starts to smoke slightly. Reduce heat to medium. add the oil and the ginger slices. Cook for 1-2 minutes.

Spread the oil around the wok to coat. Then spread the chicken out in a single layer, and lightly brown before stirring. Once the majority of each piece has been cooked through, turn off the heat.

Add the chicken to the soup pot. Deglaze the wok with ½ cup water and add it to the soup pot as well. Add the Shaoxing wine and cover. Simmer for 30 minutes over medium heat.

 Add salt to taste and sprinkle with chopped scallions right before serving.