Dried White Fungus Soup

dried white fungusA while ago, while at the Asian Grocery store, DHM bought some dried white fungus because I thought it would be interesting to try and cook it. I never got around to finding out *how* to cook it, and so today (being bored of being sick) I thought I might try it. In some of my rambles through various websites with recipes, I came across one that said that white fungus soup was good for sore throats and coughs. I don’t know if that’s true, but I do know that hot broths are good for sore throats. We didn’t have everything for all the recipes, so here (as best I remember) is what I made:

10 oz. container of dried white fungus
6 cups chicken broth
2 cups water
3 tsp soy sauce
1 1/2 TBSP rice vinegar
1 TBSP Cooking sherry
3 cups cooked chicken pieces
salt to taste

Soak the fungus in warm water for about 20 minutes, and then cut off the hard yellow base. Combine the chicken broth, water, and soy sauce in a saucepan on the stove and bring to a boil. After it comes to a boil, add the rice vinegar, cooking sherry, and salt. Simmer for a few minutes, and then add the fungus. I cut the fungus up into smaller pieces when I added it. Add the chicken, and let simmer for half an hour. If you wanted, you could do uncooked chicken and let it cook for a couple hours. That way, I think the fungus would be more gelatinous. The way I did it, it was still pretty chewy. I don’t know for certain, though, that just seemed to be what the recipes said. Originally, I had only used 4 cups chicken broth, but there seemed to be an awful lot of fungus compared to the liquid and I had two cups left over in the can of chicken broth, so it got dumped in at the end.
It definitely soothed an aching throat and I think it tasted pretty good.

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