Slow cooked, the mushrooms in this broth are beautifully tender and spiced with Chinese soup spices like cinnamon and star anise.






Skill level

Average: 4.8 (2 votes)


  • 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

Cook's notes

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.


  1. Preheat the oven to 180°C. Place the chicken frames in a baking dish and roast for 40 minutes or until golden.
  2. 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.
  3. Strain the broth and discard the solids.
  4. 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.

Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photography by Adam Liaw.