I have cooked a similar soup like this [here] using a soup pot. This time, I tried preparing this soup with my Thermal Cooker after watching the recipe in a TV show. It is a family style soup from a Sarawakian family. The ingredients are simple with only 3 ingredients [white fungus, chicken and goji].
Instead of meaty chicken, I used free range chicken. The soup is clear, tasty and not oily. The white fungus is soft. Nice slurpy soup that is so easy to prepare.
I transfer the soup into a claypot and reheat before serving.Ingredients
1/2 free range chicken - cut bite size pieces [with or without skin]
10 gm white fungus - soaked to fluff up - break into florets
1-2 tbsp wolfberries [goji] - rinsed and drained
salt and chicken stock granules to taste
1.2 litres water [adjust accordingly]
- Blanch chicken pieces in boiling water to remove any scums. Rinsed.
- Pour water into the inner pot of thermal cooker, bring to boil with white fungus. Add in chicken and goji when water boils.
- Bring to boil for a further 10 minutes. Add in seasoning to tastes. Off heat, cover lid and transfer pot to outer pot. Close lid and leave soup to cook for 1 to 2 hours.
- Remove inner pot from cooker, reheat soup before serving [if you prefer hot boiling soup] otherwise, serve immediately.