Ingredients
- 500g chicken, skin removed & chopped to smaller pieces (can use 3 large chicken drumstick, half chicken or chicken thighs)
- 1 litre of water
- 5 slices of ginger
- 1 daikon (white radish), about 300g peeled & cut to large chunks
- 8 shiitake mushrooms, stems removed
- 1 tbsp wolfberries, soaked in water until puffy; drained
- 3 dried scallops
- Salt to taste
Directions
1. Blanched chicken pieces.
2. Bring 1 litre of water to boil.
3. Add in chicken, daikon, mushroom, dried scallops & ginger & return to boil.
4. Turn the heat down & simmer for at least another 1-2 hours.
5. 15 to 30 mins before serving the soup, add the soaked wolfberries. Add salt to taste.
