鸡肉雪耳汤 White Fungus Chicken Soup

You treasure a pot of good soup and like I do, we know that not every brewed pot is nice. To make sure the pot of soup is brewed for its purpose, the choice of ingredients, the spices needed, the type of stock used and the intensity of the heat has to be carefully considered.

Heat has to be observed and altered throughout many hours since Chinese soups require longer brewing time. Chicken meat must be scalded before rinsing them in water to remove froth, blood, odor and to make sure the soup is clearer. 

Soup ingredients must be added after the water boils. After that, cold water must not be added because if will affect the quality of the soup. Make sure you estimate the volume of water correctly from the beginning. Don’t uncover the pot lid to preserve a stable temperature for a good brewing. Salt cause loss of protein and moisture, so sprinkle a little before serving.

Ingredients

1.5 litres water

300g chicken meat

400g papaya semi ripe

1 tbsp chicken stock granules

1 palm-sized fungus

12 – 15 red dates

Some salt and pepper

Method

1 Remove skin and seeds from papaya and cut papaya into 2cm cubes. Soak white fungus till it plumps up, trim away the hard stems and cut into smaller pieces.

2 Cut chicken meat to sizes of your wish, and scald chicken pieces briefly in boiling water.

3 Bring water to boil over high heat and add in chicken pieces. Turn to low heat and continue to simmer for 20 minutes.

4 Add in red dates, white fungus and papaya cubes, and bring the 

soup to a boil again over high heat. Reduce to low heat and let it simmer for 15 minutes with pot covered. Add in salt and pepper to taste.

5 Serve soup warm with some grounded pepper sprinkled on top.

Notes:

When the trees in the area where you stay are getting lesser, the air quality lowers. Lifestyle and sleeping pattern plus the air quality has an influence to lung health. White fungus can take care of the well-being of the middle-aged and old aged people, including beautifying and moisturizing your skin.