Tuesday, November 12, 2013

Fish Maw Scallops Chicken Soup | 鱼漂干贝鸡汤

Bamboo fungus is new ingredient for me, I just get to know about it when I saw it in the pork shop I use to go every week. I am surprise that this fungus has a lot of benefits that I never know.

There some info I found from the net.
Bamboo fungus is rich in crude protein, fat, and a variety of essential vitamins, especially glutamic acid content is very rich. 
Bamboo fungus has the role of fat, can reduce the accumulation of abdominal fat, weight loss Cellulite, plus dictyophora adsorption cool air in the mountains bamboo forest, slightly cold, so at the same time lowering blood pressure, lowering blood pressure and cholesterol-lowering utility for people who have been suffering from mild fatty liver, is blindly therapeutic medicine.
Bamboo fungus can qi Yin, lungs and cough, heat and dampness, to improve immune disease resistance, to some extent inhibited tumor initiation and proliferation of lung cancer patients have a better therapeutic effect.

Half chicken without skin or 4 drumsticks
5-6 scallops
2 medium size fish maw
Half pack bamboo fungus (竹笙)
8 red dates
5g wolfberry

1. Blanch chicken in boiling water for 2mins. Drain away water.
2. Add 2L water in a pot, bring to boil. Add in all ingredients except bamboo fungus, bring to boil again. Lower heat and simmer for 1.5hrs.

3. Add in bamboo fungus at last 30 mins and taste with salt.

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