I would like to thank Dr. Lorinda Hu for teaching me how to make this soup.
3 chicken thighs (with skin and fat removed)
3 to 4 Chinese dried mushrooms
3 slices of ginger root (peeled, each around 0.125 inch thick)
½ to 1 tablespoon of Chinese rice wine
1 covered pot tall enough to put a covered casserole in
1 casserole with a heavy lid
Briefly rinse mushrooms under running water and soak them until they are soft. Just use enough water to cover the mushrooms for soaking. Soaking takes around three hours or can be done overnight.
Cut off stems from soaked mushrooms and rinse mushrooms under tap water to remove sand (if any). Cut each mushroom into four quarters. Try to be gentle when handling soaked mushrooms so that as much water is retained as possible. Save the water for soaking the mushrooms by putting it aside and letting any sediment settle on the bottom.
Remove bones from chicken thighs and cut the meat to bite-size pieces (for aesthetic reasons only). One can also put the thighs in without removing the bones.
Put chicken pieces, quartered mushrooms, ginger root slices, and wine into a casserole. Pour as much water for soaking the mushrooms into the casserole as possible (without getting the sand that has come out from the dried mushrooms into the casserole).
If needed, just add enough water to cover the chicken pieces.
Put the heavy lid of the casserole on and put the casserole into a pot of boiling water. Keep the heat to medium or medium/low. Steam the whole casserole for two hours. Check every now and then to make sure that the water is boiling and there is enough water outside the casserole. (There should not be too much water outside the casserole either. This is to prevent the water from getting into the casserole when it is boiling.)
Discard the ginger root slices, season with salt, and serve the soup.
Creamy Chicken Santa Fe Soup
cooked meat from 2 chicken thighs
2 stalks of celery
1 small onion
1 potato, washed and peeled
1 small jalapeno pepper (optional)
½ teaspoon minced garlic
½ teaspoon ground cumin
½ teaspoon taco seasoning mix
1 green onion
3 cups of chicken stock
1 cup of non-fat plain yogurt
Wash and chop cilantro, put aside.
Dice onion and celery.
Remove the seeds and pulp from the jalapeno pepper and finely dice it.
Dice chicken meat.
Dice the potato.
Heat a little oil. Sauté diced onion in medium heat until soft. Add garlic, celery, and potato. Sauté until vegetables are well mixed. Add ground cumin seeds and taco mix, stir.
Add diced jalapeno pepper and stir.
Add chicken broth. Bring to a boil. Simmer for 15 minutes.
Add chicken meat and simmer until potato is soft.
Spoon some soup to the yogurt. Mix well and pour the yogurt mixture back to the pot of soup. Mix well.
Wash and slice green onion on a clean chopping board.
Season soup with salt.
Sprinkle green onion and cilantro on top and serve the soup.