Put the Shiitake mushrooms and the star anise in a large vegetable pot (approx. 5 L). While the water is being brought to the boil, the chicken is briefly rubbed under running water. The ginger is cut into 3-5 mm thick slices. If you want to eat ginger with you, you can also finely chop it. Both are then also placed in the pot at the same time. It should then cook for about 30-40 minutes, until the chicken is cooked through.
Now the chicken is taken out of the soup and roughly cut so that it cools down faster. The shiitake mushrooms are also removed from the soup, cut into thick strips and returned to the pot. As soon as the chicken has cooled down enough, the meat is removed from the bone and put back in the soup pot in bite-sized pieces without the skin. The chicken skin can be stored in the refrigerator and cut into small pieces, e.g. used for fried potatoes.
Finally, the soup is seasoned with salt, the glass noodles are added to the pot and the soup is boiled for a maximum of 5 minutes.
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