Ingredients for Monkey Head Mushroom and Ginseng Chicken Soup
| Northeast Small Silly Chicken 500g | Monkey Head Mushroom 50g |
| Ginseng 10g | Ginger 3-4 slices |
| Goji Berries to taste | Salt to taste |
Steps to Make Monkey Head Mushroom and Ginseng Chicken Soup
Step 1
Soak the monkey head mushroom in warm water overnight (at least soak for four hours)
Step 2
After soaking, boil the mushroom in hot water for two minutes, then remove and cool down. Change the water a few times, squeezing out the water each time to remove the bitterness. Tear into small pieces and set aside.
Step 3
Soak the chicken in cold water for an hour, then blanch in cooking wine. In a clay pot, add a few slices of ginger, chicken, water (add plenty of water as the monkey head mushroom absorbs a lot of water), and boil on high heat for an hour.
Step 4
Add the monkey head mushroom and ginseng (I used a small packet of ginseng tea), and simmer on low heat for an hour. Add a little water chestnut fifteen minutes before the soup is done. You can also add corn, carrots, and Chinese yam according to personal preference. Add salt before serving.
