Super Simple & Authentic Chicken Ginseng Soup

• 2 Bone-in chicken legs
• 4 Dried dates
• 1 tsp Goji berries
• 1 tsp Pine nuts
• 1 Ginseng, or burdock root
• 4 small Dried shiitake mushrooms
• 2 clove Garlic
• 1 piece Ginger
• 50 ml Mochi Sticky Rice
• 200 ml Water for rehydrating dried shiitake mushrooms
• 2 1/2 cup Water
• 4 Peeled chestnuts
• 8 Gingko nuts
• 1 tsp Salt
• 2 tsp Rokusuke salt
• 2 tbsp Sake (for seasoning)
• 1 dash Salt (for seasoning)
• 1 Pepper
• 1 Green onions

1. Wash the mochi-sticky rice and let soak in water for at least 30 minutes.
2. Rehydrate the dried shiitake mushrooms in hot water.
3. Flavor the chicken thighs with salt and sake.
4. Cut the burdock root into bite-sized pieces, parboil, then drain in a strainer.
5. If using ginseng you don't have to do this, just add as-is.
6. Peel the garlic and and ginger and cut into slices.
7. Add all the ingredients to the pot (add the water used to rehydrate the shiitake as well), cover with a lid and cook on medium heat.
8. Once it comes to a boil, reduce to the lowest heat possible and simmer for more than 100 minutes, removing any scum as it forms.
9. If you have a pressure cooker you can use it on medium heat for 25 minutes with pressure, and it's complete.
10. Once the chicken has reached your desired softness, test the flavor and adjust with salt and pepper.
11. Top with green onions if you like.
12. If you feel the taste is too thin, adding rokusuke salt is very delicious.
13. Of course, regular salt is just as good.

chicken, dates, berries, nuts, burdock root, shiitake mushrooms, clove garlic, ginger, sticky, water, water, chestnuts, nuts, salt, salt, salt, pepper, green onions

Taken from cookpad.com/us/recipes/150847-super-simple-authentic-chicken-ginseng-soup (may not work)