Lingzhi Chicken Soup
A warm, nourishing medicinal soup made by slow-cooking chicken with Lingzhi mushrooms, creating a golden broth with a unique, elegant aroma that warms the body and boosts immunity.
Ingredients
8 items- Chicken 1 whole (about 1500g)
- Dried Lingzhi (Ganoderma) 30g
- Red dates (Jujubes) 10
- Goji berries 15g
- Ginger 5 slices
- Cooking wine 1 tbsp
- Salt to taste
- Water enough
Nutrition
Steps （9 steps）
Cut chicken into large pieces, soak in cold water for 30 minutes to remove blood, then drain.
Put chicken in cold water, add ginger slices and wine, bring to a boil over high heat, skim off foam, boil 3 min, then rinse with warm water.
Rinse Lingzhi quickly, slice thinly, soak in warm water for 20 minutes until softened, keep the soaking water.
Pit red dates, slice ginger, rinse goji berries; set aside.
In a large clay pot, add chicken, Lingzhi slices, red dates, ginger, and the Lingzhi soaking water; add enough water (about 5 cm above ingredients), bring to a boil over high heat (10-15 min).
Reduce heat to low, cover, and simmer for 1.5 hours until chicken is tender (a chopstick can pierce easily) and broth turns light golden.
Remove lid, skim off excess fat, add goji berries, and continue simmering for 10 minutes.
Turn off heat, add salt to taste, stir, cover and let rest for 5 minutes for flavors to meld.
Ladle the soup into a large serving bowl and enjoy hot; the Lingzhi slices are usually not eaten, but the broth is rich.
Tips
Using an older hen or black-boned chicken enhances flavor. Do not soak Lingzhi too long; reserve its soaking water for full benefits. Slow simmering is key to a clear, golden broth.
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