Chicken Soup With Ginger and Shiitake Mushrooms

01Method

1. 1

   Place the dried mushrooms in a bowl and cover with hot water. Use a smaller bowl or plate to keep them fully submerged, and let them soak for 20 minutes.

2. 2

   While the mushrooms soak, combine the soy sauce, sugar, salt, and cornstarch in a large bowl, stirring until no lumps remain. Add the chicken pieces and ginger slices, toss to coat thoroughly, and let the mixture rest.

3. 3

   Once the mushrooms have softened, lift them out of the soaking liquid — reserve the liquid — and slice them thin. Fold the mushrooms into the chicken mixture. If the soaking liquid appears gritty, strain it through a fine-mesh sieve lined with a paper towel.

4. 4

   Transfer the chicken-mushroom mixture along with the reserved soaking liquid to a medium pot. Bring to a boil, then reduce the heat to a very gentle simmer, cover, and cook for 25 minutes. Serve immediately while hot.