White fungus and gingko nuts chicken soup

I love this soup!! This is probably the easiest to-cook chicken soup. It is healthy and so easy to put together. It tastes great as well. Kids enjoy the sweet soup with no ginger and pepper taste at all.

I used kampung chicken which was less fatty. I can be lazy when it comes to cooking so I would try to save times in preparing my ingredients. So a pack of ready-to-cook gingko nuts was convenient to be used for this recipe.

White fungus (or snow fungus) is rich in gelatin so it will naturally thicken the soup. It believes to have health benefits similar to bird's nest. So no harm to consume it daily if you want that fair silky skin as well as good protein source. Buy the yellow one as it is unbleached.

Ingredients:

Kampung chicken, chopped (1/2 portion)

Gingko nuts

White fungus, soaked and peel into smaller size

Wolfberries

4-5 cups of water

Salt to taste

Methods:

1. Scald the chicken with boiling water and drain.

2. Place chicken in a double-boiler or slow cooker, add in gingko and white fungus.

3. Fill up with boiling water. Double boil for 2 hours at slow heat. If in slow cooker, cook for 2 hours on auto mode.

4. Add wolfberries and salt to taste. Let it simmers for another 10-15 minutes.