Hunan Style Chicken Soup with Shiitake Mushrooms

Rinse the dried shiitake mushrooms thoroughly and place them in a bowl. Cover with warm water and let them rehydrate for at least 30 minutes, or until softened. Reserve the mushroom soaking liquid.

Clean the whole chicken, removing any excess fat or internal organs. Cut the chicken into large pieces.

Bring a large pot of water to a boil. Add the chicken pieces and blanch for 5 minutes to remove impurities. Skim off any foam, then drain the chicken and rinse under cold water.