Chinese yin-yang chicken soup

Method

1. Place the shiitake mushrooms, oyster sauce and ginger slices in a small saucepan.

2. Pour in enough water to just cover the mushrooms and simmer gently for 10 minutes, until the mushrooms are tender. Remove and slice the mushrooms. Strain and reserve the stock.

3. In a large saucepan place the chicken pieces, garlic, coriander root, star anise, bitter gourd, palm sugar, pandanus leaf and orange peel. Pour in both stocks and the sliced shiitake. Add the white pepper.

4. Bring the mixture to the boil, skim off any scum, reduce the heat and simmer very gently for 70-90 minutes. Make sure you skim often to keep the stock clear.

5. Garnish the soup with the spring onion, sesame oil and coriander leaves then serve.

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Ingredients

5 dried shiitake mushrooms
1 tbsp oyster sauce
2 slices fresh ginger root, unpeeled
1 approx 400g (ideally a black bantam, sold in Chinese supermarkets) chicken
2 garlic cloves, peeled
1 coriander root
1 Star anise
1 bitter gourd, peeled, cubed and salted, then rinsed
1 tbsp Palm sugar
1 pandanus leaf (rampe)
3 slices dried orange peel
30ml Soy sauce
1.5 litres of fresh Chinese-style chicken stock
a pinch of ground white pepper

For the garnish:

shredded spring onion
Sesame oil
1 tbsp coriander leaves

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