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Chicken Soup With Ginger and Shiitake Mushrooms
Chicken Soup With Ginger and Shiitake Mushrooms
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
45-minute Chinese chicken soup with flavorful broth, tender chicken thighs, shiitake mushrooms, and fragrant ginger.
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
  • A 1-inch piece of fresh ginger, peeled and sliced very thin
  • 2 tablespoons soy sauce (use gluten-free soy sauce for gluten-free version)
  • 2 teaspoons sugar
  • A pinch of salt
  • 1 teaspoon cornstarch
Instructions:
  • Rehydrate the dried mushrooms: Place the dried mushrooms in a bowl or small pot and cover with hot water. Let soak for 20 minutes to soften.
  • Combine soy sauce, sugar, salt, and cornstarch in a large bowl, ensuring a smooth mixture. Add chicken and ginger, coat with marinade, and let it sit.
  • Slice the mushrooms and add them to the chicken. Once the mushrooms have softened, thinly slice them and combine with the chicken. If the soaking liquid contains grit, strain it through a fine-mesh sieve lined with a paper towel into a separate bowl, saving the liquid.
  • Simmer the chicken-mushroom mixture along with the mushroom soaking liquid in a medium pot until it gently cooks for 25 minutes while covered. Serve hot.

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