Recipe · Mushroom 101
Cordyceps Chicken Tonic Soup
The Chinese tonic tradition done weeknight-fast. Whole chicken legs slow-simmered with dried Cordyceps, ginger, and goji berries — yields a clear, restorative golden broth and tender chicken to shred over rice.
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1
Blanch the chicken thighs in boiling water 90 seconds. Drain; rinse under cool water (this clears the broth of scum later).
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2
Place blanched chicken in a clean pot. Add broth, dried Cordyceps, ginger, scallions, goji berries, Shaoxing wine, soy sauce, salt.
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3
Bring just to a simmer over medium-low. Skim any remaining foam.
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4
Cover partially; simmer 60 minutes — broth should be golden and clear, chicken meat falling-tender.
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5
Slide in the bok choy halves. Cover; cook 5 more minutes until just wilted.
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6
Lift chicken to a board; shred or leave whole. Taste broth — adjust salt.
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7
Ladle broth into bowls, with shredded chicken + bok choy. Serve with rice and chili oil. Pass the goji berries — they're edible and lovely.
Steps
More from this mushroom
Other ways to cook American Cordyceps
Quick Cordyceps Stir-Fry with Bok Choy
American Cordyceps are mild, slightly sweet, and bright orange. They can actually be cooked, unlike their medicinal cousins. The flavor is delicate. Stir-fry hot and fast with greens and oyster sauce.
Cordyceps Brown Rice with Sesame & Scallion
The simplest way to eat Cordyceps daily. Cooked into brown rice with a splash of sesame oil and scallions at the end — a clean savory base for any protein you want to layer on top.