Salted Kelp, Yam, and Mushroom Chicken Soup
This soup uses a variety of fresh mushrooms and dried shiitake mushrooms to release layers of umami. The chicken thighs are marinated in salted kelp before stewing, and chunks of yam are added for a creamy, tender texture, resulting in a rich, mellow, and comforting broth.
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🍳 Cooking Flow
Marinate chicken thigh chunks with salted kelp for 20 minutes; cut the yam into large chunks. → Stir-fry fresh mushrooms and dried shiitake mushrooms in a pot until lightly browned. → Add chicken thigh pieces and sear until the skin is golden, then pour in the shiitake soaking water and fresh water, covering to stew for 1 hour. → Add the yam and continue to cook for 15-20 minutes until tender, taste, and serve.
Cooking Steps
Brief Cooking Order
Marinate chicken thigh chunks with salted kelp for 20 minutes; cut the yam into large chunks. → Stir-fry fresh mushrooms and dried shiitake mushrooms in a pot until lightly browned. → Add chicken thigh pieces and sear until the skin is golden, then pour in the shiitake soaking water and fresh water, covering to stew for 1 hour. → Add the yam and continue to cook for 15-20 minutes until tender, taste, and serve.
Introduction
This soup uses a variety of fresh mushrooms and dried shiitake mushrooms to release layers of umami. The chicken thighs are marinated in salted kelp before stewing, and chunks of yam are added for a creamy, tender texture, resulting in a rich, mellow, and comforting broth.
Step 1
Cut the chicken thighs into large chunks, place them in a bowl, add the salted kelp, and mix well to marinate for about 20 minutes (can be stored in the refrigerator).
Step 2
Peel the yam and cut it into large chunks; keeping them large helps prevent them from disintegrating during long cooking.
Step 3
Remove the roots of the Enoki and Brown beech mushrooms and pull them apart. Take out the pre-soaked dried shiitake mushrooms and squeeze out excess moisture; filter and reserve the mushroom soaking water.
Step 4
Add a little cooking oil to a pot, stir-fry the fresh mushrooms until lightly browned, then add the squeezed dried shiitake mushrooms and stir-fry until fragrant.
Step 5
Once the mushrooms are fragrant, add the marinated chicken chunks, placing them skin-side down to sear until the surface is lightly browned.
Ingredients List
Important Notes
It is recommended to cut the yam into large chunks, as smaller pieces may dissolve into the soup during long simmering. 💡
The soaking liquid from the dried shiitake mushrooms is rich in flavor; do not discard it, as adding it to the soup enhances the depth of the aroma. 💡
Squeeze the excess water out of the dried shiitake mushrooms before stir-frying so they can quickly develop a rich, earthy aroma in the pot. 💡
Different types of chicken require different cooking times: 'Fangtu' (free-range type) chicken is tough and requires at least 1 hour of stewing, whereas standard broiler chicken thighs only need about 30 minutes to become tender. ⚠️
Salted kelp already provides a significant amount of saltiness; be sure to taste the broth before serving to decide if extra salt is needed. ⚠️
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