Chicken Bamboo Soup

Ingredients

Servings

6 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1

Whole Chicken

2

Bamboo Shoots

8

Dried Shiitake Mushrooms

4

Dried Red Dates

1 in

Fresh Ginger

1 bunch

Scallions

3 scallions per 6 servings

to taste

Salt

Cooking Instructions

HIDE IMAGES

Step 1

Cut the Whole Chicken (1) into manageable pieces.

Step 2

Put the Dried Shiitake Mushrooms (8) in warm water until soft. Peel the Fresh Ginger (1 in) and slice it into five slices. Wash the Dried Red Dates (4) . Slice the Scallions (1 bunch) into one inch segments.

Step 3

Slice the Bamboo Shoots (2) into strips and cook in boiling water with a little Salt (to taste) . Cook until the bamboo floats. Strain from the water and set aside.

Step 4

In a clay pot or dutch oven filled with water, cook the chopped chicken pieces under high heat.

Step 5

Cook until the chicken floats and skim the scum off the top.

Step 6

Add the rehydrated shiitake mushrooms, ginger, green onions and dates into the pot.

Step 7

Cover the pot and cook for one hour under low heat.

Step 8

Uncover and add in the bamboo shoots. Cover the pot again and cook for another 30 minutes at low heat.

Step 9

Add salt to taste and serve. Enjoy!