Chicken soup with mushrooms and greens is a healthy dish. The five-color version aims for extra aesthetics representing the harmony of the food. The overpowering tastes are the sweetness and the nutty taste. Adding green peppercorns for spiciness and chrysanthemum greens for bitterness help balance the overall taste well.
Marinate the chopped chicken with some granule seasoning, msg, ground black pepper, and pounded shallots.
In a pot, heat some oil and sautee the minced shallots, then stir-fry the chicken until the flesh shrinks. Add coconut juice and cook on medium heat for about 20 mins. Check if the flesh is soft, then add lotus seeds, lotus roots, water chestnuts, carrots, and sweetcorn and cook for another 10 mins.
Season to taste, then add green peppercorns, straw mushrooms, shiitake, enoki, and cook for another 5 mins. Finally, add reishi mushrooms then turn off the heat.
Serve on an electric hot pot stove, a side dish of fried/dried noodles, and chrysanthemum greens (for hot pot dipping)