White Fungus Corn Chicken Soup

Soak the white fungus for two hours in advance.

Peel the carrots and cut them into small sections, cut the corn into small sections, remove the pits from the red dates, and remove the stems from the soaked white fungus and cut it into pieces.

Remove the skin from the chicken and cut it into large pieces. After the water in the pot boils, pour in the chicken pieces and blanch them briefly to remove any bloodiness and foam. This will make the soup clearer and sweeter.

First, put the chicken pieces into the pot and pour in water.

Then add the carrots, corn, red dates, white fungus, and ginger slices, which can prevent sticking to the pot.

Cover the pot, bring the water to a boil, then reduce to medium-low heat and continue simmering for one and a half hours, adding salt to season at the end.