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Chicken Soup with Cloud Ear Fungus and Bamboo Fungus
Chicken stock perfumed with ginger, poaching cloud ear and bamboo fungus with luffa and mussel meat, a light, elegant soup of contrasting soft and crunchy textures.
Instructions
- 1
First, prepare the ingredients: cut what needs to be cut, wash what needs to be washed.
- 2
Add oil to the pot and sauté the ginger slices until fragrant.
- 3
Add to the clear broth and bring to a boil.
- 4
Then add wood ear mushrooms, bamboo pith, and sponge gourd, and bring to a boil.
- 5
Then add 15g of Jinba aromatic chicken bouillon and cook for a short while.
- 6
Add the clam meat and bring to a boil.
- 7
Just plate it.
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Ingredients
Main Ingredients
- clam meat50g
- Bamboo fungus10g
- black fungus80g
- Luffa200g
- Clear soupto taste
Auxiliary Ingredients
- Ginger slicesto taste