Ingredients
Main Ingredients
- 1 kg (2 lb) chicken drumsticks (chicken legs)
- 5 dehydrated shiitake mushrooms
- 2 tablespoons dehydrated goji berries
- 6 cm (2 in) fresh ginger, thinly sliced
- 1 tablespoon Shaoxing wine (or dry sherry as substitute)
- ½ tablespoon salt, or to taste
- 3 carrots, cut into chunks
Instructions
- Prepare Ingredients: Rinse the chicken drumsticks under cold water and pat dry. Soak the dehydrated shiitake mushrooms in warm water for about 20 minutes until softened, then slice thinly. Rinse the goji berries briefly under cold water.
- Blanch Chicken: In a large pot, bring water to a boil. Add the chicken drumsticks and blanch for 3-5 minutes to remove impurities. Remove chicken and rinse under cold water to clean.
- Simmer Soup: Fill a large soup pot with about 2 liters of fresh water. Add the blanched chicken drumsticks, soaked shiitake mushrooms, goji berries, sliced ginger, Shaoxing wine, and carrots. Bring to a boil, then reduce the heat to low and simmer gently for 1.5 to 2 hours to extract flavors and create a rich bone broth.
- Season and Serve: After simmering, add salt to taste. Stir well, then turn off the heat. Let the soup rest for a few minutes before serving to develop flavors further. Serve hot as a nourishing appetizer or light meal.
Notes
- Using chicken drumsticks with bones is essential to create a rich and flavorful bone broth.
- The goji berries add a slight sweetness and nutritional benefits but can be omitted if unavailable.
- Shaoxing wine can be substituted with dry sherry for similar flavor profiles.
- Adjust salt according to your preference and dietary requirements.
- For clearer broth, skim off any foam or impurities during the initial boiling phase.
- This soup can be refrigerated for up to 3 days or frozen for up to 1 month.
- Prep Time: 25 minutes
- Cook Time: 1 hour 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
