Chicken Pot with Shiitake Mushrooms

Have fun preparing this mushroom dish!

Boil the chicken in 4 liters of cold salted water and cook for 2 hours. After one hour, add the peeled peas.

In the meantime, peel the carrots and cut them into short thin sticks. Clean the spring onions. Cut the white part of the spring onions 5 cm long into small pieces and cut them into six lengthwise. Cut the green diagonally into pieces.

Cut the mushroom stems into small pieces (soak dried mushrooms in lukewarm water for at least 1 hour beforehand). Cut the mushroom heads into strips. Rinse the bamboo shoots and cut them in half, if necessary. Remove chicken from cooking pot and cool.

Degrease soup, then do peas in it for another 30 min until completely broken down. Season with salt.

One by one, add the mushrooms, carrots, green onions, and bamboo shoots to the cooking pot and cook for 5 min each. Remove the peel from the ginger and garlic and chop finely. Heat chicken fat or clarified butter (skimmed from soup), fry cumin or curry in it. Add garlic and ginger and cook over low heat until translucent. Fold in sambal, then deglaze with the juice of one lemon and add the spice mixture to the soup.

Remove the chicken and cut into pieces. Add to the soup and infuse for 5 min, then season to taste with salt and juice of one lemon. Chives in rolls form and sprinkle over the soup.

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