Shiitake Mushroom and Red Date Chicken Soup (Xiang Gu Hong Zao Dun Ji Tang）

 Detailed Recipe for Chinese Shiitake Mushroom and Red Date Chicken Soup (Xiang Gu Hong Zao Dun Ji Tang )

Shiitake Mushroom and Red Date Chicken Soup is a classic Chinese tonic soup, deeply rooted in Cantonese and southern traditions for its nourishing qualities。
Dried shiitake mushrooms (xiang gu) lend a rich umami depth, red dates (hong zao or jujubes) add natural sweetness and blood-tonifying benefits, while chicken creates a clear, collagen-rich broth.
This soup is prized in Traditional Chinese Medicine for boosting immunity, replenishing qi and blood, and promoting overall vitality—often served to new mothers or during convalescence.
The slow stewing results in a fragrant, mildly sweet broth that's comforting and restorative. This recipe serves 4-6 and takes 2-3 hours.IngredientsMain Ingredients:

• 1 whole chicken (about 1.5-2kg; free-range or kampung chicken for best flavor), cut into pieces or left whole
• 15-20 dried shiitake mushrooms (xiang gu)
• 15-20 red dates (hong zao/jujubes), pitted or whole

Supporting Ingredients:

• 3-4 slices fresh ginger
• 2-3 green onions, cut into sections
• 1-2 tbsp Shaoxing cooking wine (for blanching)
• Optional tonics: 10-15g goji berries (gou qi zi), 20g codonopsis root (dang shen), or astragalus (huang qi) for enhanced nourishment
• Salt to taste (minimal, added at the end)

Step-by-Step InstructionsStep 1: Prepare the Ingredients

1. Soak the dried shiitake mushrooms in warm water for 30-60 minutes until softened. Rinse well, squeeze out excess water, and remove stems (reserve soaking liquid for broth).
2. Rinse red dates and goji berries (if using). Pit dates if preferred for easier eating.
3. Clean the chicken thoroughly, removing any innards and excess fat.

Step 2: Blanch the Chicken

1. In a large pot, add chicken pieces, ginger slices, green onion sections, and Shaoxing wine.
2. Cover with water, bring to a boil, and blanch for 5-10 minutes to remove blood and impurities.
3. Drain, rinse chicken under cold water, and discard aromatics.

Step 3: Simmer the Soup

1. Place blanched chicken in a clean large pot or clay pot.
2. Add soaked shiitake mushrooms, red dates, fresh ginger, and optional tonic herbs.
3. Pour in enough cold water to cover (about 3-4 liters) plus reserved mushroom soaking liquid (strained).
4. Bring to a boil over high heat, skim any scum, then reduce to low heat.
5. Cover and simmer gently for 1.5-2 hours until the broth is flavorful and chicken is tender.

Step 4: Season and Serve

1. Add goji berries (if using) in the last 10-15 minutes.
2. Season lightly with salt. The soup should be naturally sweet from dates and umami-rich from mushrooms.
3. Serve hot, with chicken pieces, mushrooms, and dates in each bowl.

Tips and Variations

• Broth Quality: Use low heat for a clear broth; longer simmering yields milkier collagen-rich results.
• Enhancements: Add Chinese yam or lotus root for texture; some include dried longan for extra sweetness.
• Time-Saving: Pressure cooker—blanch first, then high pressure for 30-40 minutes.
• Health Benefits: Tonifies blood and qi; shiitake boosts immunity, red dates nourish blood.
• Storage: Refrigerate for 2-3 days; flavors deepen overnight.
• Vegetarian Option: Use vegetable stock and tofu, though traditional relies on chicken.