Dried Figs and White Fungus Chicken Soup

 

Ingredients:

2 chicken thighs (cleaned and leave whole)

8 chicken feet (cleaned and cut off claws)

1 carrot (peeled and cut into chunks)

5 dried figs (rinsed)

White fungus (soaked, washed, trim off hard base and tear to smaller pieces according to your preference)

Chicken stock granules (for seasoning)

Methods:

1. In a medium pot, add water (3/4 full), and bring it to a boil.
2. Place the chicken thighs and feet into a large bowl or pot.  Pour the boiling water from (1) into the pot to blanch the chicken and feet.  Pour off the water and set aside.
3. Heat the remaining boiling water in the pot from (2), add in chicken thighs and feet, carrot, dried figs and white fungus.  Cover with lid.
4. When it starts to boil, switch heat to low and let it slowly boil until the chicken, carrot and white fungus are cooked.
5. Add chicken stock granules, taste for correct seasoning, and enjoy the soup warm; as a soup dish for either lunch or dinner.