White Fungus chicken soup

Simple Ingredients: 
white fungus
 drumsticks
red dates
tbs wolf berries (gou qi zi)
salt and pepper to taste

Method:
1. Soak the white fungus til soft (ard 30 minutes will do). Trim the yellow bits and cut into bite sized chunks.
2. Scald the chicken in boiling water and discard the water. (this is to remove the raw chicken taste)
3. Put all the ingredients into a slow cooker with 2 liters of boiling water. Cook on low for 4 hours (or on high for 2).(slow cooker will do) 
4. Season with salt and pepper as  you wished.


Important tips:

White fungus- Nourish the lings, High content of collagen

Wolf berries - For eye

Red dates- Blood cicultation

Notes:

 secret to a 'sweet' / tasty broth is not too much water relative to bones....errmmm...say a chicken drumstick to 500ml or one kg of chicken bones to 2 liters of water. If you do not have a slow cooker, just use a normal pot and allow the soup to simmer for an hour or so. I think the time/ heat facilitates protein breakdown in the bones n flesh, releasing glutamates and impart the 'sweet' taste that is so charactistic of good chinese soups. The correct term would be 'umami' and it's exactly what mono sodium glutatmate (msg) tastes like..it enhances the flavours of the other ingredients and leaves you wanting more...glutamates also occur naturally in cheese, milk and mushrooms..and soy sauce.

P/s: what are you waiting now?Let's have a try and cook for the love on