Chicken, Snow Fungus, Carrot and Water Chestnut Soup

Ingredients: (serves 2)

1 whole chicken legs (cut into thigh and drumstick)

1 carrot (peeled and cut into chunks)

5 fresh water chestnuts (peeled)

1 corn (cut into big chunks)

Snow fungus (soaked, tear into pieces, remove the hard part)

Chicken stock granules (seasoning)

Methods:

1. In a pot, fill up water 3/4 full, and bring it to a boil.
2. Place the chicken into a large bowl.  Pour some boiling water over the chicken to blanch, removing excess oil and impurities.
3. Place the pot with the leftover boiling water back on the stove and reheat.  Once it comes to a boil, place in all the other ingredients: carrot, water chestnuts, corn and snow fungus. Remove the chicken and add it into the pot, cover with a lid and let it boil.
4. Once it comes to a boil, lower heat to low and let it simmer until all the ingredients are cooked.
5. Season the soup with chicken stock granules.
6. Switch off heat and ready to serve!

I adapted this recipe from 'Janet's Home Cooking' with adjustment to suit by cooking preference.