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Monday, April 3, 2017


This soup was cooked at my mother in-law's kitchen last week when the family had a gathering for Chinese All Souls Day [Ching Ming] celebration.  As many of my hubby's siblings are now vegans and some cutting down their intake of meat, I chose to cook this soup instead of the regular Pig Tripe Soup [Too Thor Th'ng].

Here, I used less chicken and a variety of mushrooms.  One of them is the dried mushrooms, a can of straw mushrooms and another type of fresh mushroom.  You can used dried mushrooms together with any other 2 types of fresh mushrooms [like Ernygii, Shimeji mushrooms etc] according to your preference.
The soup is clear, light and has the nice aroma of mushrooms.  Mushrooms have anti-cancer properties, regulating blood pressure, improves nutrition and immune system functions etc.  Looking at these benefits, it's good to include this ingredient in your diet.
In many Chinese families, this soup is a family soup and sometimes a must have during Chinese festivities at home.

1/2 free range chicken - skinned and cut big chunky pieces
1 packet Ernygii mushrooms - cut rounds
10 dried mushrooms - soaked and halve if they are large
1 can straw mushrooms - halved
5-6 slices huang chi [Chinese herbs]
1-2 tbsp wolfberries [kei chee] - rinsed
3-4 slices ginger
1200 ml water
salt to taste and dash of pepper

  1. Blanch chicken pieces in boiling water for 30 seconds.  Drain and rinse well.
  2. Bring water to boil, add in huang chi, ginger slices, mushrooms and chicken.
  3. Bring to boil again, then simmer for 30 minutes or until chicken is tender.
  4. Add in kei chee, salt and pepper to taste.
  5. Serve in soup bowl.

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