SOUP - Chicken Herbal Soup With White Fungus

By Aemelia

Ingredients

• Seasoning:
• a leg quarter chicken (skinless)
• 1 cluster white fungus
• 5 red dates
• 1 tbsp wolfberries
• 10 g Dang Shen (cut into halves and quarters)
• 10 g Huai Shan
• 10 g Dang Gui
• 10 g Bei Qi
• 1.5 litre water
• pinch of salt

Details

Adapted from mywhitekitchen.blogspot.com

Preparation

Step 1

1. Soak the white fungus until soft, then trim of the bottom stem.Rinse again and set aside.
2. Remove the skin and fat from the chicken.
3. Bring water to boil. Add in all ingredients. Cook for 15 minutes.
4. Transfer to slow cooker on "High" for 4 hours.
5. Season the soup with salt. Serve hot.