1 whole chicken (about 3 1/2 pounds)
5 quarts water
1/2 to 3/4 cup soy sauce
12 dried shiitake mushrooms, whole
2 slices fresh ginger, 1/4 inch thick
1 head Napa cabbage, cut into 1 1/2 inch squares
1 package fish balls (preferably Venus brand)
Salt to taste
Combine chicken, water, soy sauce and shiitake mushrooms and ginger in a
stock pot; bring to a boil.
Lower heat to medium- low and simmer for 1 1/2 to 2 hours. Add salt to taste.
Add cabbage and fish balls and simmer for another 15 minutes.
By time soup is done chicken is tender enough to break apart with chopsticks (or fork).
Tear off a piece of breast or a leg to serve with bowl of soup.
Soup is served over rice, cellophane noodles or pasta.