In Chinese, we called it冬虫夏草 (direct translation as ‘Winter worm Summer grass’), or simple term as冬虫草, or even just 虫草. This is a very expensive and yet highly prized ingredients used in Chinese soups and tea. Often available in dried form and priced based on the sizes and quality.
The characteristic of cordyceps is neither cooling nor heaty, but mild and neutral taste. It has a crunchy texture when eaten after boiling & to be taken by all ages. Cordyceps are widely used in Chinese medicine due to its high healing properties believed by many Chinese medical practitioners. It enhances yin of the lung and yang of the kidneys, treating exhaustion and dizziness, building immunity and great tonic for those recovering from illnesses.
Bought this fresh cordyceps at Cameron Highland. Sometimes you can find them at wet market too.
Ingredients : (serves 4)
145g Fresh Cordyceps (冬虫夏草)
330g Chicken Carcasses / Meat
2Ltr Water
10pcs Red Dates
10g Dang Shen (黨參)
15g Yuk Zhu (玉竹)
6g Wolfberries (Qi Zi) (枸杞子)
Salt to taste (optional)
Step by Step:
1. Rinse all the ingredients. You may blanch the chicken meat beforehand.
2. Boil pot of water till boiling.
3. Add all the ingredients & reduce heat to low flame.
4. Let it simmer slowly for 1 1/2 hrs - 2hrs.
5. Add salt to taste.
6. Serve hot.
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