Hashima white fungus soup



Materials:

200 grams of chicken
3 grams of dry Hashima
6 grams of white fungus
Jujube 5
Ginger 15 grams
Water 500㏄

Seasoning:

3/4 teaspoon salt
Chicken powder 1/4 teaspoon

Practice:

  1. 200㏄ Hashima with cold water (weight outer) bulb for one night, the pick to the fascia, into the boiling water and boil hot; fungus soaked in water (weight outside) for about 5 minutes, until the jelly soaked peel into small pieces, tossed away water reserve.
  2. Chop the chicken into small pieces, add boiling water to boil hot dirty, then remove and wash with cold water showers.
  3. Deal with the practice of two chicken pieces, Hashima practice together into 1 cup of the soup, then add water, continued to join the practice of white fungus and red dates, ginger 1, cover with plastic wrap.
  4. The practice of soup cup 3 into the steamer to steam for about 1 hour, add all the seasoning after pot seasoning.

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