Chinese Chicken and Mushroom Soup

Instructions

1. Prepare the mushrooms
   Soak dried shiitake mushrooms in warm water for 20 minutes until soft. Reserve 1 cup of the soaking liquid, strain it through a fine sieve to remove grit. Slice the rehydrated mushrooms and set aside. Clean and slice the fresh mushrooms.
2. Prepare the chicken
   Rinse the chicken thighs under cold water and pat dry with paper towels. Trim off excess fat if necessary, but leave the bone in for extra flavor.
3. Start the soup base
   In a large pot, bring the chicken stock to a boil. Add the chicken thighs, sliced ginger, garlic cloves, and white parts of green onions. Reduce heat to a simmer and cook for 20 minutes until the chicken is cooked through.
4. Add the mushrooms
   Remove the chicken from the pot and set aside to cool slightly. Add both fresh and rehydrated shiitake mushrooms to the broth along with the reserved mushroom soaking liquid. Continue to simmer for 10 minutes.
5. Shred the chicken
   When the chicken is cool enough to handle, remove the meat from the bones and shred it into bite-sized pieces. Return the shredded chicken to the pot.
6. Season the soup
   Add soy sauce, Shaoxing wine (if using), white pepper, and salt to taste. Simmer for another 5 minutes to allow the flavors to meld together.
7. Finish the soup
   If you prefer a slightly thicker soup, slowly stir in the cornstarch slurry while the soup is simmering until it reaches your desired consistency. Add the sesame oil and stir well.
8. Serve
   Ladle the hot soup into bowls and garnish with the chopped green parts of the green onions. Serve immediately with steamed rice or as a starter to a larger Chinese meal.