I cooked this for lunch yesterday and my kids enjoyed the soup (no one likes the 茶树菇 though).
Mushroom Chicken Soup (茶树菇鸡汤)
500g pork ribs/lean meat/chicken meat
50g dried agrocybe aegerita (茶树菇)
2 litres water
15 - 20 red dates (红枣)
a handful of wolfberries (枸杞)
salt to taste (optional)
- Soak agrocybe aegerita in water till soften. Trim away the ends of the stalks.
- Blanch meat.
- Bring 2 litres of water to boil and add all ingredients (except wolfberries) in a pot. Using medium fire, bring water to boil again, reduce to small flame and simmer for 2 hours.
- Add in the wolfberries and let it brew in low fire for another 10 mins.
- Season with salt (optional) before serve.