Chicken Soup with White Fugus 雪耳鸡汤

I was told that White Fungus or White Wood Ear (mushroom) 白木耳 bai mu er, also called 银耳 yin er  or 雪耳 (xue er), is said to help to strengthen the lungs to prevent common cold and reduce the symptom of asthma.

For my mother, who used to say that white fungus is the poor's alternative to bird's nest, it's more of a beauty must-have.  She said if eaten regularly, it will help improve the complexion, reduce wrinkles and fine lines. I should have started having it long ago. Never to late to start. ;)

I was taught to choose (dried) white fungus that is not too white as it's most likely to be bleached.  It should be slightly yellowish. I prefer those that are smaller as the bigger one tends to be more chewy.

I like the add it in soup for the additional 'crunch' and is often served as a in a refreshing dessert called Cheng Tng 清汤 too.


Ingredients

• 900ml Water
• 2 Large Chicken Drumstick
• 15g Bai Mu Er 白木耳 (White Fungus)
• 16g Yu Zhu 玉竹 (Solomon's Seal Rhizome)
• 10g Gou Qi Zi 枸杞子 (Wolfberries)
• 6 Hong Zao 红枣 (Red Dates)
• Salt to taste

How to do it:

1. Soak white fungus in water for 10 minutes.
2. Remove the hard yellow part of white fungus and set aside.
3. Blanch chicken.
4. In pot of water, add all ingredients except white fungus and salt.
5. Bring to a boil and reduce to a simmer.
6. Skim off any scum.
7. Continue to simmer for at least 2 hour.
8. Tear white fungus into smaller pieces if preferred.
9. Add into soup and continue to simmer for another 1 to 1 1/2 hours.
10. Add salt to taste.
11. Serve.

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