1 size 16 chicken
1 white onion, cut in half and into thin slices
1 clove garlic
1 cup gogi berries (sulphur-free)
5L of water
2-3 tbsp. tamari soy sauce
1 tbsp. fresh ginger, grated
2 tbsp. rice wine vinegar
½ a bunch of coriander, roughly chopped
1 cup brown rice noodles
½ cup baby corn, halved
1 cup mixed shiitake and enoki mushrooms
In a large saucepan place all of the ingredients, apart from the coriander leaves, noodles, mushrooms and baby corn. Bring to a boiling for 5 minutes, turn down to simmer and cook for 1.5 hours.
Once cooked, remove the chicken and pull the flesh from the bones, and place the flesh back into the soup with the rice noodles and vegetables.
Serve in a soup bowl, with chopped coriander leaves.