Hearty Lung Fung Soup Delight

1Rinse the whole chicken under cold water and remove any giblets from the cavity.

2In a large pot, combine the chicken, chicken broth (8 cups), onion (1), garlic (4 cloves), ginger, and soy sauce (2 tablespoons). Bring to a boil over medium-high heat.

3Once boiling, reduce the heat to low and cover the pot. Let the chicken simmer for about 30-40 minutes, or until fully cooked and tender.

4Carefully remove the chicken from the pot and set it aside to cool. Strain the broth to remove the solids and return the clear broth to the pot.

5While the chicken cools, add the shiitake mushrooms (1 cup), bamboo shoots (1 cup), snow peas (1 cup), and carrots (1 cup) to the broth. Bring to a simmer and cook for about 10 minutes until the vegetables are tender.

6Once the chicken is cool enough to handle, shred the meat into bite-sized pieces, discarding the skin and bones.

7Add the shredded chicken back into the pot along with the sesame oil (1 tablespoon), rice wine (1 tablespoon), and chopped cilantro. Stir well and season with salt and pepper to taste.

8Allow the soup to simmer for an additional 5 minutes to heat through and meld the flavors.

9Ladle the soup into bowls and garnish with chopped green onions (2) before serving.