Chicken Shiitake Soup

Original link: link

Steps:

1. prep the mushrooms

• soak dried shiitake in hot water until softened (about 20–30 min).
• squeeze out excess water, slice them, and reserve the soaking liquid.

2. marinate the chicken

• use bone-in chicken thighs.
• toss with: sliced ginger, soy sauce, a pinch of sugar, salt, 1 tsp cornstarch.
• let it sit briefly (even 10 min is fine).

3. sauté aromatics

• heat oil.
• add more sliced ginger; cook until fragrant.

4. add chicken + mushrooms

• add the marinated chicken and sliced shiitake.
• stir a bit to coat in the aromatics.

5. add liquids

• pour in the mushroom soaking water (strained), plus fresh water to make a full broth.
• add more soy sauce and salt to taste.

6. simmer

• bring to a boil, skim if needed, then lower to a simmer.
• cook about 25 minutes until chicken is cooked through and broth tastes rich.

7. finish + serve

• adjust seasoning (salt/soy).
• optionally add scallions.