Chicken Pot with Mu-Err Mushrooms

A delicious mushroom dish for any occasion!

Rinse the soup chicken inside and out under cold running water and cut in half with poultry shears. Separate the wings and thighs, remove the skin and scoop out the breast fillets. Debone the thighs.

Cut the unpeeled shallots in half. Remove the peel from the ginger and galangal and cut them in half lengthwise. Rinse the chili peppers and cut the stalks into small pieces. Remove the outer leaf from each of the lemongrass and quarter the healthy parts of the stalks diagonally.

In a large saucepan, sauté bones, wings and skin with shallots for 5 minutes, stirring throughout, without adding fat. Add chili peppers, galangal, ginger and lemongrass pieces and pour on 2 l cold water. Make open for 2 hours, skimming off foam again and again. Pour the clear soup through a sieve, degreasing as needed. Season the clear soup with fish sauce and the juice of one lemon.

Soak the Mu-Err mushrooms in hot water for 10 to 15 minutes, pull out any gristly bits and divide the mushrooms into bite-sized pieces. Soak the glass noodles separately in hot water for 30 minutes, drain and cut into 10 cm long strands. Cut the raw chicken meat into small cubes. Rinse the cilantro greens, toss dry and pluck the leaves.

Cook the meat in the clear soup for 5 minutes. Add mu-err mushrooms and glass noodles. Top the soup with coriander greens and fried onions.

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