Taiwanese Pickled Chili Chicken Soup Recipe

Ingredients

• 3 1/2 lbs bone-in chicken parts (ex: drumsticks and thighs), cut into chunks
• 6 Taiwanese peeled pickled green chilies
• 1 tablespoons chili brine (from the pickled peppers)
• 6 cups water plus the soaking liquid from the shiitake mushrooms
• 3 slices ginger, optional
• 1 cup dried shiitake mushrooms, soaked and sliced
• Salt, to taste

Instructions

1. 1

   Place chicken pieces in a pot and cover...: Place chicken pieces in a pot and cover with cold water. Bring to a boil, then turn off heat. Skim off impurities, drain, and rinse chicken under cold water.

2. 2

   Soak dried shiitake mushrooms in hot water for...: Soak dried shiitake mushrooms in hot water for 15–20 minutes until softened; reserve soaking liquid, slice mushrooms, and set both aside.

3. 3

   In a soup pot, combine blanched chicken, ginger...: In a soup pot, combine blanched chicken, ginger (if using), mushrooms, 1–2 tablespoons chili brine, 6–8 cups water, and reserved mushroom soaking liquid. Bring to a boil.

4. 4

   Reduce heat and simmer uncovered for 45 minutes....: Reduce heat and simmer uncovered for 45 minutes. Add peeled pickled chilies in the last 10 minutes to keep them slightly crunchy.

5. 5

   Season soup with salt to taste. Adjust spiciness...: Season soup with salt to taste. Adjust spiciness by adding more chili brine, if desired.

6. 6

   Serve hot!