Cellophane Noodles with Mushrooms and Chicken Soup

Steps

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1. 1
   Rinse mushrooms, soak them until soft, and cut into bite-sized pieces. Prepare ginger slices, pickled mustard greens, and cut green onions into large segments. Optional: cut cellophane noodles in half.
   ▶ ≈0:01
2. 2
   Heat water to about 70–80°C, then remove from heat. Blanch the chicken in the hot water until blood and impurities stop releasing. Rinse the chicken thoroughly under clean water.
   ▶ ≈0:15
3. 3
   Place the blanched chicken, mushrooms, and ginger slices in the rice cooker's inner pot. Add 1 tbsp cooking wine and salt. Pour 1 cup water into the outer pot. Steam until the cooker switches off, then leave covered for 20 minutes to finish cooking.
   ▶ ≈0:30
4. 4
   Shred the pickled mustard greens and cut green onions into large pieces. Cut cellophane noodles to desired length if not done earlier.
   ▶ ≈0:50
5. 5
   Transfer the soup from the rice cooker to a pot on the stovetop and bring to a boil. Add the shredded pickled mustard greens, cellophane noodles, and green onion pieces. Once the soup returns to a boil, remove from heat. Add the remaining 1 tbsp cooking wine just before serving for aroma.
   ▶ ≈1:03
6. 6
   If cellophane noodles remain uneaten, scoop them out into a bowl and pour hot soup over them just before serving. This prevents them from absorbing too much liquid overnight and becoming overly thick.
   ▶ ≈1:30