Shiitake Mushroom and Bamboo Shoot Chicken Soup
ID: 623a7e24...
This Shiitake Mushroom and Bamboo Shoot Chicken Soup is clear, sweet, and mellow with no bitterness. The secret lies in selecting juicy Wu-shell green bamboo shoots that have not turned green, paired with Wenchang chicken and dried shiitake mushrooms, simmered slowly to create a naturally sweet and savory broth.
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🍳 Cooking Flow
Prepare the bamboo shoots by removing the tough skin and cutting into chunks; place in a pot of cold water. → Blanch the chicken in cold water with salt, remove, and wash the shiitake mushrooms. → Add chicken, shiitake mushrooms, and scallion whites into the pot with the cold water and bamboo shoots; bring to a boil. → Reduce to low heat, cover with a gap left in the lid, and simmer for 40 minutes. → Add salt and rock sugar to season, then continue simmering for 8-10 minutes to finish.
Cooking Steps
Brief Cooking Order
Prepare the bamboo shoots by removing the tough skin and cutting into chunks; place in a pot of cold water. → Blanch the chicken in cold water with salt, remove, and wash the shiitake mushrooms. → Add chicken, shiitake mushrooms, and scallion whites into the pot with the cold water and bamboo shoots; bring to a boil. → Reduce to low heat, cover with a gap left in the lid, and simmer for 40 minutes. → Add salt and rock sugar to season, then continue simmering for 8-10 minutes to finish.
Introduction
This Shiitake Mushroom and Bamboo Shoot Chicken Soup is clear, sweet, and mellow with no bitterness. The secret lies in selecting juicy Wu-shell green bamboo shoots that have not turned green, paired with Wenchang chicken and dried shiitake mushrooms, simmered slowly to create a naturally sweet and savory broth.
Step 1
Prepare the bamboo shoots: Select shoots with non-green tips and plump, moist bases. Slice vertically along the inside to peel off the outer husks, trim off the rough, tough bottom ends. Cut the shoot tips into chunks and slice the inner flesh using a rolling cut or thin slices.
Step 2
Place the prepared bamboo shoot chunks into a pot of cold water to soak (if time permits, soaking overnight in cold water improves the texture and natural sweetness).
Step 3
In a separate pot, add cold water and a pinch of salt. Add the Wenchang chicken pieces and start heating from cold water to blanch and remove blood. Once boiling, remove the chicken from the center of the rolling boil and set aside.
Step 4
Clean the surface of the dried shiitake mushrooms (no need to soak).
Step 5
Add the blanched chicken, cleaned shiitake mushrooms, and scallion whites into the soup pot containing the cold water and bamboo shoots.
Ingredients List
Important Notes
💡 When selecting bamboo shoots, the tips must not be green, and the base should be plump and moist without signs of shriveling to avoid bitterness.
💡 Soaking the bamboo shoot chunks in cold water for a day or overnight before cooking improves the texture and removes any astringency.
⚠️ When blanching the chicken, remove it from the center of the boiling water to minimize surface impurities; no need to rinse after removing.
⚠️ When simmering the soup, keep a gap in the lid to prevent the broth from boiling over or becoming cloudy.
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