You will need:
- One whole chicken
- 7-10 green onions chopped into large pieces
- About 1/8 cup grated fresh ginger
- About 5 garlic cloves peeled and crushed.
- 5 Celery stalks with leaves chopped into thirds.
- 1/4 cup sesame seeds.
- 2 tbsp Sesame oil
- 2 tsp salt
- 1 tsp white pepper
A large package of mushrooms, sliced
2 cups chopped green onions
1 package extra firm tofu, sliced into small cubes
Place all the ingredients in a large pot and add enough water to fill pot. Bring to a boil, once boiling reduce heat and simmer for at least 1 to 1/2 hours. If you simmer on low it may take longer to cook the chicken, slow simmering is always good.
Once the chicken is no longer pink if you cut into it, or a meat thermometer reads at least 165 degrees in the breast it is done. Turn heat off and remove chicken to cool. Skim all the vegetable and ingredients out of the broth. A cheesecloth works great, a slotted spoon does well also. You mainly want a clear broth obviously without any bones left over.
While chicken is cooling you can add chopped mushrooms, cubed tofu and green onions into broth and simmer. Once chicken is cooled remove meat and chop into small pieces and place back into pot with simmering vegetables and tofu. You can add extra sesame seeds, sesame oil, and salt to taste. Let simmer until mushrooms are soft and flavors have blended well.