Chicken, Shiitake and Bok Choy Soup
- Place the dried shiitake in a bowl. Cover with hot water. Place a plate over the mushrooms to weigh them down. Leave to rehydrate for about six hours.
- Remove the mushrooms from the soaking liquid. Cut off and discard the stems. Cut the caps into quarters.
- Strain the soaking liquid.
- Boil about six cups of water in a pot. Drop in the chicken thighs and legs. Boil vigorously for about five minutes.
- Drain and rinse the chicken.
- Wash the pot (discard the water) and pour in the strained mushroom liquid. Add enough water to measure a total of six cups.
- Add the chicken, ginger (with its juice) and about a tablespoon of salt to the liquid in the pot and bring to a simmer.
- Lower the heat, cover the pot and cook the chicken for 10 to 15 minutes depending on how large they are.
- Taste the broth. Add more salt if needed. Add the mushrooms to the chicken and simmer for another 10 minutes.
- Taste the broth once more and sprinkle in more salt, if necessary.
- Add the bok choy to the chicken and mushrooms. Simmer for another 5 to 10 minutes or until the bok choy stalks are tender.
- Give the broth a final taste test and adjust the seasoning, if needed, before serving the chicken, shiitake and bok choy soup.
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