Ingredients
50 g each of straw mushrooms, white beech mushrooms, nameko mushrooms, white button mushrooms, and dried shiitake mushrooms, plus 5 g each of goji berries and ginseng.
Seasonings
3 g each of chopped scallions and sliced ginger, 1/2 teaspoon each of salt and chicken bouillon, 1 teaspoon of mushroom seasoning, a pinch of white pepper, 500 g (about 2 cups) of chicken broth, and 1 tablespoon of chicken fat.
Preparation
1. Rinse the goji berries clean; wash the ginseng and slice it diagonally into small pieces.
2. Bring water to a boil in a pot, briefly blanch the ginseng slices and goji berries, then remove and drain.
3. Remove the stems from straw mushrooms, white beech mushrooms, nameko mushrooms, button mushrooms, and shiitake mushrooms, wash them thoroughly, and cut into small pieces.
4. Place the pot over heat, add water and bring to a boil, then blanch the various edible mushrooms briefly, remove them and quickly cool in cold water, then drain well.
Steps
1. Place a pot over high heat, add chicken fat and heat until it reaches 60% hot (about 350°F/175°C), then add chopped scallions and ginger slices, stir-frying until fragrant.
2. Add straw mushrooms, white beech mushrooms, nameko mushrooms, button mushrooms, and shiitake mushrooms, then stir-fry until evenly mixed and fragrant. Pour in an appropriate amount of chicken broth, add the ginseng slices, and bring to a boil.
3. Add salt, chicken bouillon, and mushroom seasoning, bring to a boil, then reduce to low heat and simmer for about 15 minutes. Stir in white pepper, sprinkle with goji berries, and serve.