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Cordyceps Chicken Soup

Soups and Congees

Cordyceps Chicken Soup
1 three-pound black chicken
1 one-inch knob peeled and crushed fresh ginger
10 cordyceps, rinsed and dried
2 small onions, peeled, each cut in quarters
1 teaspoon salt
1. Clean, rinse, and dry the chicken and cut it into eight pieces.
2. Put it into a five or six quart pot, and all all the other ingredients, and four quarts of water or thin stock.
3. Bring to the oil, reduce heat, and simmer for three hours.
4. Remove all solids and discard all except the chicken meat, but do not discard its skin and bones. Tear the meat into small pieces before returning it to the pot and bringing it almost to the boil. Then serve the meat and the stock.
Note: The remaining bones can be boiled for half an hour in two quarts of water, that liquid consumed as a soup.

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