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Ingredients:
1/3 oz (10 g) white fungus (tremella)
1/4 tsp salt, or to taste
3 cups (750 ml) Clear stock
1 tbsp
rice wine
1 tsp soy sauce
1/4 tsp MSG (optional)
Directions:
1. Wash the white fungus in warm
water, drain and place in a bowl
with 2 cups (500 ml) of boiling
water. Cover the bowl and let the
white fungus soak for 15 minutes,
or until soft. Drain and remove
the stems and any hard or
discolored parts. Wash in warm
water three times, then soak again
in boiling water for 3 minutes.
Remove and place in a tureen.
2. Pour the stock in a saucepan
and add the
soy sauce and salt.
Heat over high heat to boiling and
skim off any foam. Stir in the
rice wine and MSG. Ladle 1 cup
(250 ml) of the stock over the
fungi and let soak for 10 minutes.
Drain. Then reheat the remaining 2
cups (500 ml) of stock, add to the
tureen, and serve.
Note: In this dish, the white
fungus are tender and nutritious
and the soup delicately flavored.
More delicious Chinese recipes are available in Nicholas Zhou's cookbook
"Real & Healthy
Chinese Cooking". |
