Wild mushroom broth

Slow cooked, the mushrooms in this broth are beautifully tender and spiced with Chinese soup spices like cinnamon and star anise.

Credit: Adam Liaw

• serves

  4

• prep

  10 minutes

• cook

  1:40 hour

• difficulty

  Easy

Ingredients

• 1 kg chicken frames
• 80 ml (⅓ cup) light soy sauce
• 50 ml Shaoxing wine
• 80 g dried wild mushrooms such as slippery jacks, ceps or shiitake
• 20 g Chinese soup spices (see Note)
• 1 knob ginger
• 4 garlic cloves, whole
• 2 spring onions, diced
• 10-cm piece dried seaweed such as kombu
• 30 ml mirin
• 100 g fresh shiitake mushrooms, stalks discarded, caps thinly sliced

Instructions

1. Preheat the oven to 180°C. Place the chicken frames in a baking dish and roast for 40 minutes or until golden.
2. Transfer the roasted chicken frames to a large saucepan. Add 2 litres water and all the remaining ingredients except the fresh shiitake mushrooms. Bring to the boil over high heat, then reduce the heat to low and simmer for 1 hour.
3. Strain the broth and discard the solids.
4. Divide the sliced fresh mushrooms between serving bowls, pour over the broth and serve.

Note

• Dried Chinese soup spices are available from Asian grocers and there are lots of varieties to choose from – I like those that include cinnamon, star anise and liquorice root.

Photography by Adam Liaw.

Want more from The Cook Up?

• Stream free here at SBS On Demand.

• Get the show recipes, articles and more here.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.