Snow fungus (Chinese: 白木耳) is commonly used in Chinese dishes and prized for its gelatinous texture once cooked. This fungus is rich in antioxidant and supposed to help the skin to stay youthful 🙂 Whether the last part is proven or not, I do love the texture of the cooked fungus, especially in soup, be it savory like this recipe, or the sweet version. As for the ginseng, I’m using ginseng tail, but you can always use the more expensive part, like the ginseng root.
- 1 free range chicken, cut into 4-8 pieces
- 1 tbsp Chinese ginseng tails (Chinese: ren shen)
- 10 dried jujube fruit (Chinese: hong zao), rehydrate
- ½ Chinese snow fungus (Chinese: bai mu er), rehydrate
- 15 lotus seeds (Chinese: lian zi), rehydrate
- ½ stick dried bean curd (Chinese: fu zhu), rehydrate
- Place all ingredients in a pot and add enough water to just cover all the ingredients.
- Bring to a boil. Reduce heat and simmer for 1 hour. Remove from heat and serve warm.