Chicken Skin and Mushroom Soup

Name: Chicken Skin and Mushroom Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 200 g Cooked yellow chicken skin (cut into 4 cm long, 1.7 cm wide pieces); 50 g Sichuan dried mushrooms (rehydrated, sand and stems removed, washed and sliced); 15 g Light soy sauce; 5 g MSG; 50 g Shaoxing wine (25 g for steaming the chicken skin, 25 g for making the broth); 25 g Cooked chicken fat; 1 g Ginger slices; 500 g Superior stock (150 g for steaming the chicken skin, 50 g for steaming the mushrooms, 300 g for making the soup)

A clear broth made with yellow chicken skin and Sichuan dried mushrooms, balancing meaty richness with vegetal freshness—fragrant, savory, and refreshing.

35 min

Easy

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Ingredients

Cooked yellow chicken skin (cut into 4 cm long, 1.7 cm wide pieces) 200 g

Sichuan dried mushrooms (rehydrated, sand and stems removed, washed and sliced) 50 g

Light soy sauce 15 g

MSG 5 g

Shaoxing wine (25 g for steaming the chicken skin, 25 g for making the broth) 50 g

Cooked chicken fat 25 g

Ginger slices 1 g

Superior stock (150 g for steaming the chicken skin, 50 g for steaming the mushrooms, 300 g for making the soup) 500 g

Instructions

Steam the Chicken Skin

Cut the cooked chicken skin into pieces 4 cm long and 1.7 cm wide and place them in a bowl. Add 150 g superior stock, 25 g Shaoxing wine, the ginger slices, and 2 g MSG. Steam over low heat for 10 minutes, then remove. Pick out the ginger slices, pour off the steaming liquid and set it aside, and arrange the chicken skin pieces in a soup bowl.

Steam the Mushrooms

Rehydrate the dried mushrooms, remove any sand and stems, wash them, and slice. Place them in a small bowl, add 50 g superior stock and the cooked chicken fat, and steam over low heat for 5 minutes. Remove, pour off the steaming liquid and set it aside, then arrange the mushrooms on top of the chicken skin pieces.

Finish the Soup

Place a wok over medium heat and pour in 300 g superior stock along with the steaming juices from the chicken skin and mushrooms. Add the soy sauce, 25 g Shaoxing wine, and 3 g MSG, and stir to combine. As soon as it comes to a boil, remove from the heat and pour it over the chicken skin and mushrooms. Serve immediately.