Friday, March 25, 2011

香菇竹笙雞湯/Bamboo Mushroom, Shiitake Mushroom and Chicken Soup

This Bamboo MushroomsShiitake Mushroom and Chicken Soup is a very authentic Chinese soup.  It combines two types of native Asian ingredients which you can find at most Chinese supermarket or any Chinatown.  It tastes a little bit herbal but the chicken balances it out perfectly.  There are many different methods and cooking styles for making soup with these ingredients, however I use the most simple way to cook so I don't have to watch it and I can muti-task and keep busy.  You can also cook this soup with a slow-cooker.  Same as any other Chinese soup, this soup can be stored at room temperature for up to 3 days.  Just make sure to boil it for a few minutes before eating.


  • 1 whole chicken
  • 1 oz sliced ginger
  • 7 dried bamboo mushrooms
  • 4 dried shiitake mushroom
  • 2 liters water (about half of a large soup pot)
  • 1 tbsp cooking wine
  • 1 tbsp salt

  1. Soak the dried shiitake mushrooms 15 minutes before cooking, make sure to clean them.  Clean the bamboo mushrooms.
  2. In a large soup pot, add chicken, bamboo mushrooms, shiitake mushroom, ginger and water. Bring to a boil.  Reduce the heat, and then use a soup strainer to strain all the dark bubbles on top of the water.  Reduce the heat to the lowest and cook for 3 – 4 hours, add salt.   Now you are done! 

Here is another version of Bamboo Mushrooms Chicken Soup.  You can make chicken soup with either one of these dried mushrooms.