Snow fungus chicken soup, a culinary treasure from Chinese cuisine, is more than just a comforting bowl of warmth; it's a nourishing elixir brimming with health benefits. This delicate soup, often double-boiled for maximum flavour and nutritional extraction, combines the subtly sweet and slightly crunchy texture of snow fungus (also known as white fungus or silver ear fungus) with the richness of tender chicken. The result is a harmonious blend of tastes and textures, a symphony of subtle savoury notes and gentle umami depth. This recipe is perfect for those seeking a restorative meal, a healthy boost, or simply a delicious and comforting experience.
Beyond its delightful taste, this soup offers a wealth of nutritional advantages. Snow fungus is renowned for its high dietary fiber content, while chicken provides lean protein. Ready to experience the magic of this ancient recipe? Let's dive into the detailed, step-by-step process of creating your own bowl of nourishing snow fungus chicken soup.
Tools Needed
- Bowls (4, 400-600ml capacity)
- Steamer
- Steaming Rack
Ingredients
- Snow Fungus
- Chicken (with bones): 120g per bowl (approx.)
- Red Dates: 1 per bowl
- Dried Scallops: 2-3 per bowl
- Dried Longans: 2-3 per bowl
- Yuzhou (Dried Citrus Peel): 2-3 slices per bowl
- Goji Berries: A handful per bowl
- Water
- Salt
Step-by-Step Instructions
Step 1. Prepare Ingredients
- Rinse, clean, and soak for 30 minutes until doubled in size.
- Clean the chicken thoroughly, removing any dark tissue and excess fat. You can remove the skin to reduce oil.
- Squeeze out excess water from the snow fungus and set aside.
- In each bowl, add one red date (remove the pit), 2-3 dried scallops, 2-3 dried longans, 2-3 slices of Yuzhou, a handful of goji berries, and a handful of snow fungus (remove the root).
Step 2. Assemble and Double Boil
- Add two small pieces of chicken (about 120g) to each bowl. Repeat for all four bowls.
- Place the steaming rack in the steamer, and place the bowls on the rack. Fill the steamer with water, ensuring the water level covers 1/3 of the bowl's height.
- Cover the steamer and bring the water to a boil. Reduce heat to a simmer and cook for 2 hours, ensuring the water gently bubbles to prevent splashing.
Step 3. Finishing Touches
- Remove from heat. If desired, remove excess oil.
- Season with salt to taste.
Read more: Chinese Wonton Soup: Thousand-Li Fragrance Recipe
Tips
- Using chicken with bones extracts more nutrients and flavor.
- Snow fungus has cooling properties and improves complexion.
- The double boil method preserves nutrients.
Nutrition
- Calories: 150-200
- Fat: 4-7g
- Carbs: 15-20g
- Protein: 15-20g
FAQs
1. Can I use bone-in chicken for this soup?
Yes! Bone-in chicken will add extra richness and flavor to the broth. Just be sure to simmer it longer to ensure the meat is tender.
2. What if I don't have a double boiler? Can I still make this soup?
Absolutely! You can achieve similar results by using a slow cooker or simmering the soup gently in a covered pot on low heat for a longer period.
This nourishing snow fungus chicken soup is a testament to the power of simple ingredients combined with careful preparation. Enjoy the delicate flavors and the satisfying warmth this soup provides, perfect for a cozy evening or a restorative meal. Savor each spoonful, knowing you've created a culinary masterpiece that is both delicious and beneficial.