Function：
Liver-enriching, kidney-fortifying, qi-tonifying and stomach-soothingInstructions：
- Soak the tea plant mushrooms in water for half an hour, cut their stems and rinse them thoroughly for later use;
- Rinse the Hokkaido dried scallops in water for a while, soak them in hot water, set aside with water for later use;
- Rinse the Ningxia fructus and Thailand dried longans - small thoroughly, cut the ginger into slices for later use;
- Cut the chicken and spareribs into pieces, cook the pieces in boiling water for a while and rinse them thoroughly for later use;
- Put all ingredients into a casserole, pour in some hot water, turn to low heat after boiled; continue heating for about 2 hours, add salt before serving.
Liver nourishing and removing toxins from heart
Chicken Soup with Tea Plant Mushroom and Scallop
- Author : HKJEBN Kitchen
Ingredients
- (Serves 3-4)
- Tea Plant Mushrooms 80g (about 2 bundles)
- Ningxia Fructus 20g (about 1 tablespoon)
- Hokkaido Dried Scallops 40g (about 6 pieces)
- Thailand Dried Longans - Small 20g (about 1 tablespoon)
- Chicken 300g (about half piece)
- Spareribs 450g
- Ginger 10g (about 3 slices)
- Salt Adequate
Liver nourishing and removing toxins from heart
Chicken Soup with Tea Plant Mushroom and Scallop
Ingredients
| (Serves 3-4) |
| Tea Plant Mushrooms 80g (about 2 bundles) |
| Ningxia Fructus 20g (about 1 tablespoon) |
| Hokkaido Dried Scallops 40g (about 6 pieces) |
| Thailand Dried Longans - Small 20g (about 1 tablespoon) |
| Chicken 300g (about half piece) |
| Spareribs 450g |
| Ginger 10g (about 3 slices) |
| Salt Adequate |
Function
Liver-enriching, kidney-fortifying, qi-tonifying and stomach-soothing
Instructions
| 1. | Soak the tea plant mushrooms in water for half an hour, cut their stems and rinse them thoroughly for later use; |
| 2. | Rinse the Hokkaido dried scallops in water for a while, soak them in hot water, set aside with water for later use; |