Low Oil and Salt: Bamboo Fungus and Pig Stomach Mushroom Soup with Free-Range Chicken

Low Oil and Salt: Bamboo Fungus and Pig Stomach Mushroom Soup with Free-Range Chicken
There doesn't seem to be much of a story behind this dish. Sometimes I love cooking, but I prefer not to add too many spices. I chose this dish as my first recipe because I made it yesterday, and my partner took it for lunch, which smelled so good that it enticed his colleagues... Unfortunately, I didn't take any cooking process photos. My partner loves bamboo fungus, while I enjoy pig stomach mushrooms, not to mention the free-range chicken that our neighbor keeps, which is always available in the fridge.🤣

Materials

Bamboo Fungus 100g
Free-Range Chicken 1 whole
Ginger 6 slices
Salt 10g

How To Make

  1. For my first recipe, I'm sorry for not having process photos! Clean the bamboo fungus, cut off the roots, and slice each piece into three segments.

    For my first recipe, I'm sorry for not having process photos! Clean the bamboo fungus, cut off the roots, and slice each piece into three segments.

  2. Clean the pig stomach mushrooms thoroughly and make 2-3 vertical cuts.

    Clean the pig stomach mushrooms thoroughly and make 2-3 vertical cuts.

  3. Clean the free-range chicken, chop it into pieces, and blanch it. While blanching, prepare a clay pot or an enameled pot for the soup. I personally love soup, so I bring half a pot of water in a 28cm enameled pot to a boil. After blanching the chicken, transfer it directly into the soup pot, add ginger, and bring it to a boil over high heat for 10-15 minutes before simmering on low for 45 minutes. Add the chopped bamboo fungus and pig stomach mushrooms, boil on high for five minutes, then reduce to low heat and simmer for half an hour. Add salt to taste. If you want to enhance the color, you can add some chopped green onions and cilantro, but I prefer to skip that.🤣🤣

    Clean the free-range chicken, chop it into pieces, and blanch it. While blanching, prepare a clay pot or an enameled pot for the soup. I personally love soup, so I bring half a pot of water in a 28cm enameled pot to a boil. After blanching the chicken, transfer it directly into the soup pot, add ginger, and bring it to a boil over high heat for 10-15 minutes before simmering on low for 45 minutes. Add the chopped bamboo fungus and pig stomach mushrooms, boil on high for five minutes, then reduce to low heat and simmer for half an hour. Add salt to taste. If you want to enhance the color, you can add some chopped green onions and cilantro, but I prefer to skip that.🤣🤣

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