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Abalone, Monkey Head, and Chicken Soup

Soups and Congees

Abalone, Monkey Head, and Chicken Soup
3 dried monkey-head mushrooms
1 slice fresh ginger, smashed with side of a cleaver, then cut in four
1 scallion, minced
1 abalone, internal organs removed and discarded, then sliced
1/2 black chicken or a regular soup chicken, about one and a half pounds, cut into four pieces
1 pork shank bone, about one-half pound
1. Soak dried mushroom with ginger and scallion for one hour, then remove, squeeze out any extra water, and slice them. Reserve the ginger and scallion pieces and add them to the soup just before serving.
2. Put mushrooms, reserved ginger and scallion pieces, abalone, pieces of chicken, and the pork shank bone into a large pot, add ten cups of water, and bring to the boil, but before it does boil, reduce the heat to a simmer, cover the pot, and simmer for three hours.
3. Remove chicken pieces, discard skin and bone, and remove the shank bone to take meat off it. Tear this meat into about ten pieces and return it to the soup. Skim any fat off the soup, and serve.

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