Kampong Chicken Soup with White Fungus, Snow Lotus, and Cordycep Flowers
1.5kg kampong chicken 30g rehydrated white fungus 50g yacon 30g cordycep flowers 25g seedless red dates 10g Chinese wolfberries 10g fermented black garlic 400g fresh Chinese yam 4 litres water some coriander, for garnishing
25g salt 25g sugar 20g chicken seasoning powder some pepper
1. Clean and rinse the chicken, and chop into 8 large pieces. Blanch
in boiling water and set aside. 2. Rinse white fungus, yacon, cordycep flowers, red dates and wolfberries. Remove the skin from the black garlic. Peel and cut Chinese yam into small pieces. 3. Bring water to a boil in a large pot. Add chicken pieces, white fungus, snow lotus, cordycep flowers and black garlic. Simmer over low heat for about 30 mins. 4. Add Chinese yam and wolfberries, continue to simmer for
another 15 mins. 5. Add Seasoning to taste. Sprinkle with coriander and serve hot.