Asian Chicken Soup with Clay Mushrooms

Clean the soup greens and roughly dice, leave the soft cabbage like parsley whole. Halve the onion, lightly press the unpeeled garlic and roast dry in a saucepan. Add the rest of the soup vegetables and the ginger and place the briefly rinsed chicken legs on top. Fill up with approx. 2 liters of cold water and add salt. Bring to the boil once and then reduce the heat until the broth only simmers slightly. Put the peppercorns in a tea egg and sink into the broth. Let simmer for about an hour and a half.

Let the mushrooms swell in warm water for at least 45 minutes. Put in a sieve and rinse once. Then remove the partially gnarled stems and cut the mushroom heads into strips. Drain the bamboo shoots and place in a large bowl with the mushrooms. Remove the cooked chicken legs from the broth, remove the meat from the bone and cut into small pieces. Now marinate the meat together with the mushrooms and the sprouts with a tablespoon each of rice wine and soy sauce. Let it steep for an hour

1 Bring 1/4 liter of the chicken broth to the boil and add the marinated filler. Cook about 5 together and then season with salt and pepper. Pour coarsely chopped coriander over the soup and serve immediately.