Chicken soup is a soup made from chicken, simmered with various other ingredients. The chicken flavour of the soup is most potent when the chicken is simmered in water with salt and only a few vegetables, such as a mirepoix of onion, carrots, and celery. In traditional Chinese medicine, Chicken soup has acquired a fame of a folk remedy for colds and flus, and is taken as a comfort food.
Half of free range chicken, 10g Mushrooms, 20g dry tree fungi, salt to taste, monosodium glutamate to taste
1. Wash and clean free range chicken, slash free range chicken into fine sections, and then put in a stewpot. Add fresh water into the stewpot.
2. Cover the stewpot lid and switch on high heat. When boiled, turn to low heat. At the same time, use hot water to soften the dry tree fungi, remove the fecula and clean them.
3. Also use hot water to soften mushrooms, remove the fecula and clean them. After the free range chicken is braised well for about 1.5 hour, add tree fungi and mushrooms. Then braise for another half an hour, switch off the heat, add salt and monosodium glutamate.