Chinese glass noodle soup with chicken

Ingredients for 6 servings:

• 1 chicken
• 50 g mushrooms (shiitake), dried
• 250 g glass noodles, thin (mung bean vermicelli)
• 30 g ginger root
• 3 star anise
• 1 tbsp chicken broth
• Salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

Recipe from Chinese friends

Add the shiitake mushrooms and star anise to a large stockpot (approx. 5 L). While the water is boiling, briefly rub the chicken under running water. Cut the ginger into 3-5 mm thick slices. If you want to eat the ginger with it, you can also chop it finely. Both are then added to the pot at the same time. It should then simmer for approx. 30-40 minutes, until the chicken is cooked through. Now remove the chicken from the soup and roughly chop it up so it cools down faster. Remove the shiitake mushrooms from the soup, cut them into thick strips, and add them back to the pot. Once the chicken has cooled sufficiently, remove the meat from the bone and return it to the souppot in bite-sized pieces, without the skin. The chicken skin can be kept in the refrigerator and chopped up for use, for example, in fried potatoes. Finally, season the soup with salt, add the glass noodles to the pot, and cook for a maximum of 5 minutes.