Then, pour in your now-strained mushroom soaking liquid… up your flame to high, add in the chicken, the mushrooms, and about a quarter teaspoon of white pepper powder… and get that all up to a boil.
And we need the foot of a pig, the ribs of a pig, the carcass of a chicken, and a number of aromats (aromatics), including onion, leek, garlic, ginger, and shitake mushrooms.
The two most dangerous of these mushrooms contain the most lethal poison of its kind, called amanitin, and they have the not so cryptic names of Death Cap and Destroying Angel.
So button, chestnut, we've got shiitakes on there, we've got enoki, you've got Portobello in the puree. and then you've got this beautiful Lions Mane that we're gonna get you guys to finish the dish with.
I'll pull all the meat off, put the bones back into the pot and then cook that for like three or four hours and then add in like shiitake mushrooms and