Slow cooked, the mushrooms in this broth are beautifully tender and spiced with Chinese soup spices like cinnamon and star anise.
- 1 kg chicken frames
- 80 ml (⅓ cup) light soy sauce
- 50 ml Shaoxing wine
- 80 g dried wild mushrooms such as slippery jacks, ceps or shiitake
- 20 g Chinese soup spices (see Note)
- 1 knob ginger
- 4 garlic cloves, whole
- 2 spring onions, diced
- 10-cm piece dried seaweed such as kombu
- 30 ml mirin
- 100 g fresh shiitake mushrooms, stalks discarded, caps thinly sliced
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Preheat the oven to 180°C. Place the chicken frames in a baking dish and roast for 40 minutes or until golden.
- Transfer the roasted chicken frames to a large saucepan. Add 2 litres water and all the remaining ingredients except the fresh shiitake mushrooms. Bring to the boil over high heat, then reduce the heat to low and simmer for 1 hour.
- Strain the broth and discard the solids.
- Divide the sliced fresh mushrooms between serving bowls, pour over the broth and serve.
• Dried Chinese soup spices are available from Asian grocers and there are lots of varieties to choose from – I like those that include cinnamon, star anise and liquorice root.
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Photography by Adam Liaw.