Wednesday, May 7, 2008

Chix Soup wif Dried Mushrooms (Cha Shu Gu 茶樹菇)

A nutritious soup...

Nutritional Value of Cha Shu Gu:
有助治療胃寒、腎虛、慢性腎炎、水腫等疾病,降膽固醇,且有防癌功效。 The benefits : kidney deficiency, chronic nephritis, edema and other diseases, cholesterol-lowering, and have anti-cancer effects.

  • 1 Kampong Chicken
  • 35gm dried Cha Shu Gu
  • 1 thumb size ginger, sliced
  • 2 honey dates
  • salt to taste
  • 1 tbsp wine

  1. Wash chicken thoroughly. Boil a pot of hot water and blanch the chicken.
  2. Rinse the mushroom thoroughly a couple of times.
  3. Place all ingredient except salt and wine in a pot with 2100 ml water.
  4. Turn on high heat until boil then reduce flame to low and simmer for 2.5 hours.
  5. Lastly add salt and wine to taste.


chumpman said...

Cha Shu Gu is very well liked by my family too. I haven't make soup with it, should try out sometime. My father's friend got him so Cha Shu Gu from China (東北).I simply stir fried with minced pork, it tastes wonderful and Cha Shu Gu is somehow crispy but still tender.

Fantasy said...

wow where do u get this in singapore??

Peng said...

Hi Fantasy...nowadays such rare dried mushroom are available at certain chinese medical hall

lishapisa said...

Soup with super powers! grew up having soup just like this and then some. not quite sure what mushroom this is dried Cha Shu Gu......will look it up. usually use dried shitaki mushroom.

Jenny said...

I Managed to find some cha shu gu in the wet market in Tanjong Pagar. Cooked it tonight and DH loved it. Thanks for this recipe. This is definitely a keeper.

Related Posts with Thumbnails