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Categories:
chicken broth shiitake mushrooms garlic fresh ginger bunches scallions snow water chestnuts anise soy sauce white rice
Viewed: 54 - Published at: 7 years agoIngredients
- 8 cups canned chicken broth
- 1 ounce (2 packages) dried shiitake mushrooms
- 8 cloves garlic, smashed and peeled
- 1 1/2-inch-thick slice of peeled fresh ginger, cut across into 1/8-inch-thick slices and then into thin strips
- 2 bunches scallions, root end trimmed, with white part cut into 2-inch lengths and half of the greens cut into 2-inch lengths to equal 1 cup greens
- 6 ounces snow pea pods, tipped and tailed
- 2 8-ounce cans peeled and sliced water chestnuts, drained and rinsed well under cold water
- 2 4-pound chickens, each cut into 8 serving pieces and skinned, with any excess visible fat removed (backs, necks and wing tips reserved for another use)
- 2 whole star anise or 1 heaping tablespoon star anise pieces
- 1/2 cup soy sauce
- 6 cups cooked white rice
Method
- Heat 2 cups of the broth until warm, and soak the mushrooms in the warm broth for 15 minutes.
- While the mushrooms are soaking, prepare the garlic, ginger, scallions, snow peas and water chestnuts, and skin the chicken, if necessary.
- After 15 minutes, drain the mushrooms, straining the liquid through a coffee filter, and reserve.
- Place the chicken, the 6 remaining cups of stock, the garlic, ginger and star anise in a large wide pot.
- Cover.
- Bring to a boil.
- Add the mushroom liquid and soy sauce.
- When it returns to a moderate boil, add the scallion whites and mushrooms.
- Continue cooking, uncovered, at a moderate boil for 5 minutes.
- Add the sliced water chestnuts and scallion greens, poking them down into the liquid.
- Place the snow peas on top.
- Cover, and return to a moderate boil.
- Uncover, and adjust the heat to remain at a moderate boil for 3 to 4 minutes or until the snow peas are cooked thoroughly but still crunchy.
- Remove chicken pieces to a platter with tongs.
- Skim the vegetables out with a slotted spoon, and scatter them over the top.
- Serve 1/2 to 2/3 cup of cooked rice in bottom of each bowl.
- Divide the chicken and vegetables evenly among the bowls, and top each with 1 cup broth.
