16oz.shiitake mushroomscleaned and sliced (stems removed and reserved)
2heads garlichalved
1inchpiece of gingerthinly sliced
3shallotspeeled and quartered
8cupslow sodium chicken stockhomemade or store bought
6dried shiitake mushrooms
1- 2inchpiece kombuoptional
1tspblack peppercorns
2bay leaves
½of a large daikon radishabout 8 oz, peeled and sliced
4ozchopped kale
Chili crispfor serving
Cooked pearl barleyfor serving (I cooked 1 ½ cups dry barley)
Thinly sliced scallionsfor serving
Instructions
Preheat oven to 325 F.
Season chicken thighs all over with salt and black pepper. Add oil to a large pot over medium heat. Once hot, add chicken thighs skin side down, and sear until deeply golden, about 8-12 minutes. Flip and cook second side about 3 minutes more.
Remove chicken to a plate and carefully (it will be hot!) peel off skin and place on a lined sheet tray.
Transfer the chicken skins to the oven and cook until very crispy, about 40-45 minutes. Flip skins over half way through the cooking process. Set aside to cool.
Meanwhile, add sliced mushrooms to the pot with the chicken fat. Cook for about 5 minutes, until browned. Remove and set aside.
Add in garlic, ginger, shallots, and reserved mushroom stems. Pour in broth and scrape up any brown bits from the bottom of the pan.
Toss in dried mushrooms, kombu, peppercorns, and bay leaves.
Bring mixture to a simmer and add chicken thighs back to the pot. Simmer on low for 30-35 minutes until chicken is cooked (at least 185F).
Remove chicken from the soup. Strain broth through a mesh sieve, and return to the heat.
Add daikon to the broth and simmer until almost tender, about 5 minutes.
Meanwhile, shred the chicken and return to soup, along with the seared mushrooms.
Add in kale, and cook until wilted and tender, about 5 minutes. Season soup to taste with salt and pepper.
Chop crispy chicken skins and mix with desired amount of chili crisp.
Serve soup over the cooked barley, topped with the chili crisp and sliced scallions.