Free-range chicken thighwashed and chopped into pieces~2-3 thighsest.
Dried shiitake mushroomschoose thicker ones, soak until soft and slice; discard the soaking water~6-8 piecesest.
Pickled crisp melon (with syrup)add along with a bit of its pickling liquid~1/2 cupest.
Ginger slices~4-5 slicesest.
Rice cooking wine~2-3 tbspest.
Saltadjust to taste~1/2-1 tspest.
Waterfor blanching and making the soup~6-8 cupsest.
Steps
1
Wash and chop the chicken thigh, then blanch it in boiling water for about 20 seconds while stirring gently with a strainer or chopsticks to release impurities. Remove and rinse again.
2
Choose thicker dried shiitake mushrooms, soak them until softened, then slice. Discard the soaking liquid.
3
Bring a pot of water to a boil, then add the ginger slices and softened shiitake mushrooms, followed by the pickled crisp melon and a bit of its liquid.
4
Add the blanched chicken into the pot. For a richer broth, you can simmer the mushrooms, pickled melon, and ginger for about 10 minutes before adding the chicken.
5
Add the rice wine, cover the pot, bring to a boil, then reduce to low heat and simmer gently for about 20 minutes to let the flavors develop.
6
Finally, season with salt to taste, stir well, and serve the clear, fragrant shiitake mushroom chicken soup.
PrimedTableBETA
