300g of chicken breast meat
1 piece of snow fungus
4 pieces of dried huai shan
3 pieces of hua qi sheng
3 pieces of yu zhu
12 red dates
12 fresh white mushrooms or can button mushrooms
2 slices of ginger
2 litres of chicken stock
- Soak snow fungus overnight or for a few hours to soften it. Rinse and break into smaller pieces. Discard the hard center.
- Blanch the chicken breast meat.
- Boil the stock. Pour the boiling stock to a slow cooker. Add chicken and the rest of the ingredients. Boil on high for 4 hours or low for 8 hours. Otherwise boil on medium low in a pot to simmer for 2 hours. Serve warm.