WHITE FUNGUS SOUP CHICKEN RECIPES

This is a recipe for a traditional Chinese soup. I first tried it at Yong Sing in Honolulu. I found this recipe at chinesefooddiy.com. A couple of tips - do not use bouillon! Use either prepared broth (like that which one can buy in cartons) or, better yet, stock. As for the fungus which is the main ingredient, try Asian food stores for the dried fungus. If you live near a Chinatown, you'll probably have good luck at a Chinese grocery.

Total Time 35 minutes

Prep Time 30 minutes

Cook Time 5 minutes

Yield 2 serving(s)

Number Of Ingredients 5

• Ingredients

Nutrition Facts : Calories 137.4, FatContent 4.3, SaturatedFatContent 1.2, CholesterolContent 10.8, SodiumContent 682.7, CarbohydrateContent 13.1, FiberContent 0, SugarContent 5.8, ProteinContent 9.4

I clearly remember that when I was young, my mother used to communicate with aunts in cooking. One of them is the most impressive. It is fried with peeled peanuts and diced meat. One is crispy, the other is soft and smooth; the other is white and yellow, and the other is red in sauce. It has a slightly spicy flavor, which I love very much. But I don’t know what it is called. I didn’t know it until I came to Norway. Almost every Chinese restaurant has this dish "Kong Pao Chicken". When I was working in a restaurant, I saw a young Norwegian come to buy almost every week, and only ordered this dish. He believed that this is the "heaven on earth"-all of Chinese cuisine.
I don't know what to do to be authentic. I only know that I have been influenced by my mother since I was a child, and I pay attention to color and fragrance. So I added a little black fungus. In addition to the white and yellow and red sauce, I added a bright black. Finally, I added some garlic sprouts. It looked very gratifying. My husband said that Chinese liquor is the most suitable.

Provided by Norwegian Red Food

Total Time 10 minutes

Yield 3

Number Of Ingredients 14

• Ingredients