Blogging world is full of excitement and fun where flow of inspirations are always being circulate around through all kinds of social media such as
and etc. Recently while I am on holiday mood and feel so "
" on what to prepare for our daily meals, I managed to pick up some really good ideas from friends photos over at instagram. And without hesitate I have tried this
).
Although this is not my first time using Cordyceps Militaris in soup but it has being long since I last used it. So upon seeing Julias post, I decided to try out her version by adding in some dried shiitake mushrooms to further enhance the taste of this nourishing soup.
Cordyceps Militaris has a aftertaste which is quiet similar to "mushroom" flavour when it is used to boil soup and moreover it also gives a flavorsome finishing to the end product. You can read on it HERE.
CHICKEN WITH MUSHROOM AND CORDYCEPS MILITARIS SOUP
Boiling a pot of delicious and flavoursome traditional "long stewed soup (老火靓汤)" is something that every mother wish to do for the family especially those soups that consists nourishing effect for the body. And in order to achieve those restaurants taste of long stewed soup, there is no shortcut for it as you need to simmer the soup ingredients over low heat for sometime. Another point to note is too much of water would also dilute the taste of the soup so the amount of ingredients and water used must be in correct portions.
(Serves: 4 | Preparation: 10 minutes | Cooking: 60 minutes)
Ingredients:
1 or 2 Chicken Breast, skin removed
One Handful of Cordyceps Militaris
6 Large Dried Shiitake Mushrooms, soak till soften
3 - 4 Pieces of Dried Scallops, optional
6 - 8 Big Red Dates
1 Tablespoon of Wolfberries
1.8 Litres of Water
Method:-
1. Rinse and soaked dried shiitake mushrooms and scallop in a bowl of warm water for about 20 - 30 minutes till soften. (you can retain the water used for soaking the mushrooms and scallops to cook the soup which in a way enhance the flavour)
2. Clean, rinse and blanch the chicken in boiling water for 2 minutes, rinse and set aside.
3. Bring 1.8 litre of water to boil in a soup pot(I am using big ceramic pot), add in all the ingredients and when the mixture comes to boil again, reduce the heat and simmer on the lowest heat for about 60 minutes.
4. Season the soup with salt according to your preference(i did not add any salt as the soup is already sweet and flavoursome to our liking) and serve warm before meal or together with meal.
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NOTE:-
~ I have used 1 chicken breast plus some chicken feet for this recipe.
As I would be away on holiday till Mid-June, I do apologise for the lack of post(s) while I am away. But you might still be able to get some updates through our facebook page HERE if I could get hold of some network over there. Till then have a great week ahead.
