Chicken Soup with Chinese Flavors

Name: Chicken Soup with Chinese Flavors
Yield: Makes 11 cups (2.75 l); 4 to 5 main-course servings
Cuisine: American
Ingredients: ½ ounce (15 g) dried shiitake mushrooms; ½ ounce (15 g) dried wood ear mushrooms; 2 cups (500 ml) boiling water; ¼ pound (120 g) Chinese smoked ham, Smithfield ham, or any hard smoked ham, cut into ½-inch (1-cm) dice; One 4- pound (1.8- kg) chicken; 4 teaspoons kosher salt; 4 cardamom pods, seeds only; 10 medium scallions, white and light green parts cut across into 1-inch (2.5-cm) pieces, plus enough of the dark green thinly sliced across to make ½ cup (45 g), for serving; ½ cup (60 g) hair-thin strips peeled ginger

Preparation info

Makes 11 cups 2.75 l ) ;
4 to 5
main-course servings

Difficulty
Easy

Appears in

Soup

By Barbara Kafka

Published 1998

About

This soup produces 9 cups (2.2 l) of broth and a whole chicken. The chicken can be served in the traditional Chinese mode for steamed poultry, letting the guests serve themselves from a platter with chopsticks. The broth goes in a bowl on the side. Or the meat can be removed (bones added to the reducin

Ingredients

Asia
Americas
China
United States
Main course
Gluten-free
Soup

Ingredients

Method