Taiwanese shiitake & garlic chicken soup 香菇蒜頭雞湯

冬天來上一碗香味十足的雞湯，全身都暖呼呼的，連冰冷的手腳都熱起來喔！我做這湯品有參考阿基師的食譜，就是將蒜頭炸過，如果嫌麻煩可以不用。我還有加小顆馬鈴薯(不用去皮，去皮的馬鈴薯煮熟後容易散掉)，幾顆紅棗。看自己喜好。如果不喜歡軟爛的蒜頭把湯給弄濁了，也可以放入布包，或是熄火後將雞移出，然後將蒜頭取出。

What is the better way to warm your body in a cold snowing day than having this shiitake garlic chicken soup? Try this Taiwanese chicken soup and recharge yourself for this winter.

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    Whole chicken / or 2 chicken thighs
    Dried Chinese shiitake 7pieces
    Garlic 20 pieces(After cooked, Garlic tastes sweet, which you can use more or less as you like)
    Cooking wine 20c.c
    Pinch of Salt
    Black sesame oil 100cc

1. Soak the shiitake 1 hour to a day before cooking.
2. Cut the garlic pedicle off, remove skin.
3. Take a small sauce pan, low heat. Pan Fried the half of garlic to golden brown. (This process will give the soup extra flavor)
4. Boiled a big pot of water;  clean the chicken and then put it into the boil water for couple of minutes; Remove Chicken and throw away the boiled water.
5. After clean the pot, add a half pot of fresh water, and boil.
6. (While waiting the water boiled)，insert garlic( both fresh and fried), Shiitake into the chicken. Move the chicken into Boiled water; add the leftover water (from soaking the shiitake), sesame oil (from fried garlic) and cooking wine. Turn medium heat for 40 minutes.
7. Turn off the stove and leave the pot for overnight. Remove the oil on the surface in the next day. (As Taiwanese prefer to reduce the amount of oil; however, this process can be skipped as preferred)
8. Reheat the chicken soup, add salt before served.

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    全雞一隻 / 雞腿 1支
    香菇 7-8朵
    蒜頭 20顆（可多可少）
    枸杞 少許
    米酒 20c.c（一湯匙）
    鹽 少許
    麻油　100cc（大概兩湯匙）

1. 乾香菇沖洗一下後用水泡開後切半。（我通常都是前一天就準備這道手續）
2. 蒜頭去蒂頭，搓去外皮後、洗淨、擦乾。
3. 取小鍋子開小火入麻油，待麻油溫熱後下1/2蒜頭炸至表皮金黃撈起。
4. 將雞洗淨（或切塊），放入一鍋滾水汆燙，去血渣備用。
5. 大鍋洗淨後再加半鍋的水，大火煮沸。
6. 等水煮沸的同時，將炸過蒜頭＋新鮮蒜頭＋泡軟香菇塞入雞肚裡。之後放入滾水中，水剛好蓋到雞，倒入香菇水＋米酒＋炸蒜頭的麻油，轉中小火加鍋蓋慢燉40分鐘。
7. 熄火放隔晚，把浮油撈掉。
8. 開小火加熱雞湯。熄火前放進枸杞並加鹽調味，就可以享用了。