Ingredients
1 whole young chicken, cleaned and gutted (about 500 g / 1 lb), 50 g mixed three types of wild mushrooms, 750 g (about 3 cups) fresh broth.
Seasonings
25 g whole garlic cloves, 75 g lard, 10 g each scallion, ginger, and Shaoxing wine, 3 g salt.
Instructions
1. Clean the young chicken, cut it into roughly 2.5 cm (1-inch) pieces through the bone; trim the roots off the three types of mushrooms, wash them, cut into smaller pieces, and soak in clean water; wash and crush the ginger; wash the scallions and garlic.
2. Place a wok over high heat, add lard and heat until hot. Add the chicken pieces, scallions, and ginger, stir-frying until fragrant. Pour in fresh stock and garlic, bring to a boil, then transfer everything to a clay pot. Simmer over low heat for about 40 minutes.
3. Place a wok over high heat and add an appropriate amount of lard, heating it to about 150°C (300°F). Drain the three types of mushrooms and stir-fry them in the wok for about 3 minutes. Transfer the mushrooms to a clay pot, add salt, and simmer over low heat for about 20 minutes until the chicken pieces are cooked through. Ladle everything into a soup bowl and serve. This dish features a milky white broth, tender chicken, and delicate mushrooms, with a deliciously savory soup.