Taiwanese black chicken soup with bamboo shoot and shiitake
The Culinary Institute of America · 12 min video
Read about bamboo shoots in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- black chicken
- water
- shiitake, dry mushroom
- bamboo pith
- old ginger
- bamboo shoot
Soak the dried shiitake in water until softened. Soak the dried bamboo pith about 10 minutes and remove the hard rings at each end.
Peel the bamboo shoot: cut down deep to the tip and twist the blade to lift the husk off; trim off the fibrous, frilly parts, keeping the tender part.
Start the chicken in cold water and bring it up until it bubbles and froths; drain and rinse the chicken.
Cut the bamboo shoot in big rough chunks; remove the shiitake stems and halve them; squeeze the water from the bamboo pith and cut it about one inch.
- rice wine
Add the rinsed chicken, the vegetables and mushrooms, the peel-on ginger and a splash of rice wine to the boiling water.
Cover, bring back to a boil and simmer until the chicken is tender and the bamboo shoots soft, roughly 20 to 25 minutes.
- salt
- pepper
Taste and season with salt and white pepper. Serve the soup at the end of the meal.