This Bamboo Mushrooms, Shiitake 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.
Here is another version of Bamboo Mushrooms Chicken Soup. You can make chicken soup with either one of these dried mushrooms.
- 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
- Soak the dried shiitake mushrooms 15 minutes before cooking, make sure to clean them. Clean the bamboo mushrooms.
- 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!