This is a very easy soup to cook which does not require specific amount of ingredients. You can add or reduce the amount of the ingredients according to your preference. For this soup, I simply mix and match the ingredients according to how many people I'm serving this soup.
I cooked this soup at my MIL's place and I didn't have much time to take step by step photos on the preparations. Moreover, I had many other dishes to cook during that time. It's a light soup and I just love the clarity of the soup, not oily at all. Dipped the chicken pieces in soy sauce before eating it brings out the sweetness of the meat.
3 chicken thighs - cut big chunks [with or without skin]
3-4 chicken wings - discard the end tip and cut at the joints
10 gm white fungus - soaked to fluff up - break into florets
1 can mushrooms - halved [use either straw or button mushrooms]
a handful of red dates - rinsed
some garlic - keep whole with skin
1/2 tbsp white peppercorns - lightly smashed
salt and chicken stock granules to taste
1.5 litres water [adjust accordingly]
- Pour water into soup pot, add in f\garlic and peppercorns. Bring to boil, then add in white fungus, continue to boil for 15-20 minutes or until the soup is fragrant.
- Add in the chicken pieces and red dates. Continue boiling over medium heat until chicken is tender [about 10 minutes]. Add seasoning to taste.
- Cover, off heat. Serve soup hot.