Chicken in the Pot with Chinese Flavors

Preparation info
  • Makes


    main-course servings
    • Difficulty


Appears in
Soup: A Way of Life

By Barbara Kafka

Published 1998

  • About

This recipe is a variant of the Chicken Soup with Chinese Flavors, with the chicken cut into pieces and different flavorings.



Bring 2 cups (500 ml) of the stock to a boil. Soak the mushrooms in the stock for 15 minutes. Remove and squeeze out the liquid. Strain the soaking Equid through a damp-cloth-lined sieve or a coffee filter