Chinese Chicken Noodle Soup

1 whole chicken, about 2 - 3 pounds, cut up into pieces

3 quarts water, plus more as needed

1/4 C. soy sauce

8 dried shiitake mushrooms, reconstituted

3 slices fresh ginger, about 1/8-inch thick and 2 inches long

Salt to taste

4 small bunches of baby bok choy

1 package wonton skins, or 24 pieces

Place the chicken pieces in a small stock pot and add 3 quarts water. If you’re using a shallow pot, make sure the water covers the chicken. Add the soy sauce, shiitake mushrooms and ginger. Bring just to a boil. Immediately reduce the heat to medium-low.

Add a sprinkle of salt to taste. Let the broth simmer for at least 1 an hour; it takes 2 to develop the best flavor. As it simmers, skim off the scum and oil. After an hour, taste and adjust for saltiness.

About half an hour before serving, bring a pot of water to boil. Slip the wonton skins, singly, into the water. If you add the entire stack all at once without separating the skins, they’ll stick together. Cook for about 3-4 minutes. Strain.

Meanwhile, core the baby bok choy. Slice, crosswise, and add to the broth. When the noodles are ready, add them to the broth. Let simmer for about 5 minutes. Taste the broth again and adjust for saltiness.

Ladle noodles and broth into bowls, making sure to include some bok choy and pieces of chicken. Serve hot.