Poach a chicken hindquarter (or other parts) for about 30 minutes. To poach, put chicken in a dutch over, boil for 5-10 minutes. Then turn off heat, and cover for 20-30 minutes (the purpose of dutch oven is to retain heat). Take the chicken out. Then add to broth:
(1) Bitter melon gourd, sliced
(1) Carrot stick, peeled and sliced
(1) Stalk of celery heart, sliced (optional)
(4) cloves garlic
1/2 tsp mushroom powder
1/4 tsp salt
Simmer for another 30 minutes. During the simmer, slice/shred the chicken and add chicken and bones back to the soup. Makes 4-6 servings.