Apple & White Fungus Chicken Soup
700g chicken (cut into pieces), 2 red apples (cut into wedges), 1 green apple (cut into wedges), 15g white fungus (soaked), 10g ginseng roots (yong sam soe), 1 tbsp bitter almonds (bei xin), 1 tbsp sweet almonds (nan xin), 4 dried figs, 5 red dates, 1.5L water
1 tbsp salt, 1 tbsp Chek Hup Diamond Rock Sugar
- Bring water to a boil and add chicken with the rest of the ingredients.
- Bring to boil then reduce heat and simmer until the flavour of the soup is infused.
- Add seasoning before serving.