I have recently learnt that the Chinese traditions teach that mushrooms are natures remedy for a cold. In Jewish tradition chicken soup is the cure for all ills. Melding the two traditions together I came up with this nutritious broth to be served with chicken. Modern science has proved that both mushrooms and chicken are good natural remedies. Mushrooms contain both Vitamin C and Zinc as well as Vitamin B1; B2; B3 and B5. They contain the minerals Phosphorous, Potassium, Sodium and Calcium. So, all in all these are a healthy nutritious ingredient. Chicken is known as nature’s antibiotic and the best way to get all the goodness is to chew on the bones! This is the one thing I love to do – a learnt behaviour from my Dad, and something Dave does not do. So I get double the pleasure when I make roast chicken for dinner. In fact, I would rather get served the carcass than any other part of the chicken as I love picking off all the soft meat and gnawing away.
- 500mls chicken stock
- 4 chicken pieces
- salt and freshly ground black pepper to seasoning
- 25g dried porcini mushrooms
- 2 cobs corn, corn taking off the cob
- 2.5cm root ginger, julienned
- preheat the oven to 180° Celsius
- bring the stock to the boil, and then reduce the heat and simmer
- season the chicken and cook in the oven for 40 minutes
- use 2 ladles of the stock to rehydrate the mushrooms for 20 minutes
- add the corn to the stock
- add the mushrooms and the poaching liquid to the stock
- add the ginger to the stock for the last 5 minutes of the chicken’s cooking time
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