Sparganium and Black Fungus Chicken Soup

Name: Sparganium and Black Fungus Chicken Soup
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Soups
Ingredients: 3 stick Water bamboo; 1/2 piece Little hen; 5g Dried wood ear mushrooms; 6g Salt; 20g cooking wine; 5g Ginger; 1500g Water

A slow-simmered chicken soup: whole hen pieces are skimmed and stewed forty minutes, then joined by chunks of water bamboo and rehydrated black fungus for a light, springy-textured broth.

1 hrNewMedium Soups Pot-cook Light

Instructions

1
Dried wood ear mushrooms, soak in warm water to rehydrate
2
Soaked black fungus, remove the tough roots, and wash clean for later use
3
Wash the hen clean and chop it into pieces.
4
Add water to the pot, then add ginger and cooking wine.
5
Put the chicken pieces into the pot and cook over high heat.
6
After it comes to a boil, skim off the foam
7
Turn down the heat and simmer for 40 minutes.
8
When the chicken is done cooking, peel the water bamboo, wash it clean, and cut it into pieces.
9
Put the water bamboo shoots into the chicken soup.
10
Add the wood ear mushrooms as well.
11
Add salt
12
Use a spoon to stir evenly, and cook on high heat
13
After boiling, reduce to low heat and simmer for another 8 minutes
14
When the time is up, pour it into a bowl, and it can be served.