Chinese chicken and mushroom stock

3 servings


Rinse the mushrooms, pour 2 with glasses of cold water for 3-4 hours, then cook in the same water, remove, squeeze thoroughly from the liquid and cut into slices, and strain the decoction. Rinse the plucked and gutted chicken and separate the meat from the bones. Cook the broth from bones, giblets, necks and skins and strain it. Dilute the starch with cold water (1:
1), rub thoroughly and mix well with raw egg whites. Cut the skinless chicken fillet into slices, moisten in a mixture of proteins and starch, fry in hot deep frying until pale, then roll on a sieve and scalp with boiling water to remove excess fat. Put the mushrooms and chicken fillet in a saucepan, pour over the chicken broth, add the mushroom broth and bring to a boil. After that, remove the foam and trickle into soy sauce diluted with water (1:

2), rice vodka or wine and melted chicken fat, add ginger and bring almost to a boil. Pour the finished broth into pials or broth cups and serve.