Huiji Creamy Fungus Chicken Soup

Ingredients:

• Water – 2 litres
• Chicken bone – 500g (blanch with boiling water)
• Ginger – 1 pc (smashed)
• Chicken thigh – 2 pes (blanch with boiling water)
• White fungus – 30g (soaked, discard hard stalk)
• Water – 300g
• Fish maw – 10g (soak till soften, shredded)
• Carrot – 40g (skinned & shredded)
• Fresh mushroom – 4 pcs (washed & shredded)
• Fresh pin mushroom – 1 packet (washed, discard 4cm root)
• Wolfberries – 10g (washed)
• Egg – 1
• White vinegar – ½ tsp
• Huiji Health Tonic – 1-2 cups (Huiji measuring cup)

Methods:

1. Put water 2 liter, chicken bone, ginger, chicken thigh into a stock pot and bring to boil for 10 min. Remove the chicken thighs. Lower the heat and continue to cook for 20 min
2. Leave chicken thighs until slightly cool, tear it into thin shreds, for later use
3. Blend white fungus and water 300gm till creamy, for later use
4. After this has boiled for 30min, add in shredded fish maw and fungus puree, continue to cook for 30 min
5. Add in shredded chicken, carrot, mushroom, pin mushroom and wolfberries, cook for 5 min
6. Slowly stir in beaten egg
7. Add in chicken stock or salt and sugar to taste, remove from heat
8. Add in 1-2 cups of Huiji Health Tonic, stir well and serve hot