Ingredient and Portion
Chicken Soup With Chinese Cordyceps And Conches 冬蟲草響螺雞湯
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From Anna Submit
Double-boiling is the most ideal way to keep in the nutrients from soup ingredients. The soup is very nourishing, and the taste is also very sweet and rich. A soup suitable all year round, especially for the weak and old in cold winter times.
conches 160g
fresh chicken 1/2
chinese cordyceps(tung-chung-cho) 24-32g
ginger 3 slices
spring onion 1 sprig
pork shank(optional) 160g
water some
Seasoning
salt some
Method
Parboil chinese cordyceps in boil water. Soak to tender and then wash.
Parboil pork shank and fresh chicken in boiling water, too. Slice.
Parboil conches with spring onion and ginger in boiling water. Slice.
Fill the pot with water. Bring to boil. Put in all ingredients.
Cooking for 3 hours. Taste with Seasoning.
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