Another simple soup: All you need are 4 chicken thighs, about 20 dry shiitake mushrooms, a small piece of ginger, and 1/4 cup of Chinese rice wine.
First, heat up a pot of water high enough to cover the chicken thighs. When it comes to a boil, drop the chicken thighs in and let them cook for 5 minutes. This will force out all the bloody, marrowy mess.
After most of the mess is out, dump the muddy soup and fill it up with another round of water.
So when the clear pot of water comes to a boil, add the rice wine and ginger, and turn down the heat. Let simmer for 2 hours. During the time the soup is stewing, reconstitute shiitake mushrooms by soaking them in hot water. When the soup is all nice and milky by the end of the second hour, turn the heat up and drop in the mushrooms. When the soup comes to a boil, you have yourself chicken soup with shiitake mushrooms, my favorite comfort food.