After slow cooking the bird with two quarts water and 1/3 oz rice wine for 12 hours, I added the mushrooms (bought the mushroom melody from Whole Foods Market) and sweet potato noodles. Then just simply season with sea salt, ground white pepper and green onions!
Jie said she feels it’s one of the best chicken soup she's had in the US. The young fresh chicken is good for soup as well, but this stew bird has a more intense flavor.
Recipe and Photo Courtesy of Jie Zhou