- Serves: 6
- Cook Time: 1 hour 30 minutes - 1 hour 40 minutes
- Prep Time: 25 minutes
- Effort: easy
- 5 dried shiitake mushrooms
- 1 tbsp oyster sauce
- 2 slices ginger, unpeeled
- 1 approx 400g (ideally a black bantam, sold in Chinese supermarkets) chicken
- 2 cloves garlic, peeled
- 1 coriander root
- 1 star anise
- 1 bitter gourd, peeled, cubed and salted, then rinsed
- 1 tbsp palm sugar
- 1 pandanus leaf (rampe)
- 3 slices dried orange peel
- 30 ml soy sauce
- 1.5 litres of Chinese-style chicken stock
- a pinch of ground white pepper
For the garnish:
- shredded spring onions
- sesame oil
- 1 tbsp coriander leaves
1. Place the shiitake mushrooms, oyster sauce and ginger slices in a small saucepan.
2. Pour in enough water to just cover the mushrooms and simmer gently for 10 minutes, until the mushrooms are tender. Remove and slice the mushrooms. Strain and reserve the stock.
3. In a large saucepan place the chicken pieces, garlic, coriander root, star anise, bitter gourd, palm sugar, pandanus leaf and orange peel. Pour in both stocks and the sliced shiitake. Add the white pepper.
4. Bring the mixture to the boil, skim off any scum, reduce the heat and simmer very gently for 70-90 minutes. Make sure you skim often to keep the stock clear.
5. Garnish the soup with the spring onion, sesame oil and coriander leaves then serve.
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