Hearty Chinese chicken soup with a combination of bamboo fungus. A recipe that will fill your heart and soul for a clean, umami-flavored chicken dish that is perfect in gloomy weather. The bamboo fungus is a good source of fiber, antioxidants, protein, calcium, vitamins C and E, and antimicrobial compounds; and it is known to have anti-inflammatory properties.
Stewed Chicken with Bamboo Pith and Mushrooms
PRE TIME: 10 min
COOKING TIME: 1 hr
TOTAL TIME: 1 hr 10 min
- 1 1/2 tbsp. Cooking Oil
- 1 oz. Ginger, Sliced
- 3 Stalks Green Onions, Cut Into 1/2 Inch Pieces.
- 1 1/2 lb. Chicken
- 1 tsp. Salt
- 1 tbsp. Shaoxing Wine
- 1/4 tsp. White Pepper
- 2 oz. Shiitake Mushrooms
- 1 1/3 qt. Salted Chicken Stock
- 1 1/2 oz. Dried Bamboo Fungus
- Dried Goji Berries
Rehydrate and soak the dried bamboo fungus with cold water in a mixing bowl.
Once rehydrated, cut the fungus into 4 portions each and set it aside.
Pour oil into a heated pot and stir fry sliced chicken, ginger, and green onions for a minute.
Season with salt, Shaoxing wine, and ground white pepper; mix well.
Add in shiitake mushrooms and chicken stock; bring the mixture to a boil. Simmer for 45 minutes on low heat.
Add in the rehydrated bamboo fungus and goji berries.
Continue simmering for 5 minutes.
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