Thursday, May 6, 2010

Snow Fungus with Mushroom Soup

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

  1. Soak snow fungus overnight or for a few hours to soften it.  Rinse and break into smaller pieces. Discard the hard center.
  2. Blanch the chicken breast meat.
  3. 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.