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Ingredients:
1/2 oz (15 g) white fungus (tremella)
1/6 oz (5 g) Chinese wolf-berries
1 egg white, beaten
5/8 cup (150 g) rock sugar or granulated sugar
3 1/2 tbsp (50 g) granulated sugar
Directions:
1. Soak the white fungus in warm water for 1 hour.
Rinse, remove the stems, and cut away any
discolored or hard parts. Wash wolf-berries and
drain.
2. Bring 8 cups of water to a boil in a large pot.
Add the beaten egg white, rock sugar and sugar,
stirring constantly. Skim off any foam and continue
boiling until the water turns clean. Add the white
fungus and wolf-berries and return to a boil. Cover
the pot and simmer over low heat for 1 to 1 1/2
hours. Remove and serve.
Note: An early version of this dish dates back to
the Tang Dynasty. It used to be served at imperial
banquets, and is thought to be a tonic for the eyes
and lungs.
More delicious soup and stew recipes can be found in
Nicholas Zhou's Chinese cookbook
"Real & Healthy
Chinese Cooking".
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