Smoky Wok

This is a simple chicken broth based soup that I thought up last week, only posting it now because of my beloved computer at home which unfortunately was a victim of some annoying virus. As most of you may know, I'm a big fan of soups especially mine (HAHA), no, I'm serious, my soups are sick. This soup is good for the lazy days and also looks nice on the table plus it does not involve dried cuttlefish.



Ingredients:
1 whole chicken, skinned for the broth (yellow-skinned chicken preferable)
1 dozen fresh shitake mushrooms
Half a chinese cabbage
Salt to taste
Dash of sesame oil (Optional)

Method:

Firstly, douse the chicken in boiling water - as soon as colour of the meat changes, remove from water. Discard the water and wash out the pot. Now, boil about 10 cups of water in your soup pot. Place the chicken inside and bring to a boil again. Once it boils, reduce heat to the lowest and let simmer for about 3-4 hours. When you are ready to serve the soup, simply place the mushrooms and cabbage into the chicken broth. Bring to a boil. Add a dash of sesame oil (optional). Serve hot. This soup will serve as a good soup base for noodles as well. For noodles, fry some shallot slices to sprinkle on top for an added aromatic crunch.