Yunnan Chong Cao Hua Ji Tang (虫草花鸡汤)

This restorative one-pot soup is a staple of Yunnan home cooking, drawing on the province's extraordinary biodiversity. Cordyceps flowers (虫草花, chóng cǎo huā) are the dried fruiting bodies of a cultivated fungus related to the legendary caterpillar fungus. Paired with local free-range chicken and mountain spring water, the soup is prized across Yunnan for its delicate sweetness and tonic properties.

Serves: 4

Ingredients

• 1 free-range chicken, about 1.4kg (3 lb), jointed into 8 pieces
• 25g (1 oz) dried cordyceps flowers (chong cao hua)
• 6 dried red jujube dates (hong zao)
• 20g (¾ oz) dried goji berries
• 4 slices fresh ginger, each about 3mm thick
• 3 spring onions, tied in a knot
• 1.8 litres (7½ cups) cold water
• 1½ tsp (8g) fine sea salt
• White pepper to taste
• Fresh coriander (cilantro) to finish

Instructions

1. Blanch the chicken pieces in a pot of boiling water for 3 minutes, drain and rinse under cold water to remove impurities. This step guarantees a clear, clean-tasting broth.
2. Soak the cordyceps flowers in warm water for 15 minutes until softened; drain and rinse.
3. Place the blanched chicken, cordyceps flowers, jujube dates, goji berries, ginger and spring onion knot into a heavy pot or clay donabe. Cover with the cold water.
4. Bring to the boil, then reduce heat to a very gentle simmer. Skim off any foam. Cover partially and simmer for 1 hour 20 minutes until the chicken is very tender and the broth is golden and fragrant.
5. Remove the spring onion knot. Season with salt and white pepper.
6. Ladle into deep bowls and finish with fresh coriander.

Cook's Notes: Yunnan cooks insist on starting with cold water to draw maximum flavour from the bones. The soup improves on reheating — make it a day ahead for a dinner party. Cordyceps flowers are widely available at Chinese grocery stores and online; they add an earthy, slightly sweet note quite different from ordinary mushrooms.